Pumpkin Pie (Dairy, Egg, And Gluten Free)
8 servings
Ingredients
1 (15 ounce) can pumpkin puree
1 (8 ounce) package silken tofu
¾ cup baker's sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 gluten-free graham cracker crust (such as Mi-Del®)
Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.
Step 3
Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.
Step 4
Refrigerate pie until chilled and set, 8 hours to overnight.
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