Pumpkin Pie

Dairy-Free, Low-Fat Pumpkin Pie

Surprise your family with this variation on your traditional pumpkin pie.  It’s the perfect choice if someone in your family has a dairy allergy or if you just want to try something new.  The tofu “assumes” the flavor of the pumpkin.  If you like a slightly darker pie, try molasses instead of honey.



  • 1-1/2 packages Silken Tofu - Lite Firm (or Firm, or Extra Firm depending on desired consistency) 
  • 1 cups canned or cooked pumpkin 
  • 2/3 cup honey (or sweetener of choice) 
  • 1 tsp vanilla 
  • 1 unbaked 9" pastry crust
  • 1 Tbsp pumpkin pie spice or next 4 ingredients: 
    • 1-1/2 tsp ground cinnamon 
    • 3/4 tsp ground ginger 
    • 1/4 tsp ground nutmeg 
    • 1/4 tsp ground cloves 


  1. Pre-heat oven to 350 degrees. 
  2. Blend Silken Tofu - Lite Firm in a food processor or blender until creamy smooth. Add pumpkin, honey, vanilla and spices; blend well. 
  3. Pour into a 9" unbaked deep dish pie shell. Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and serve.

Makes: 8 servings (serving size: 1 slice)

Per serving: 122 Calories, 1 g fat; 26 g carbohydrates, 0 mg cholesterol, 4 g protein, 49 mg sodium  Note:  Nutritional calculation is for filling only.

Adapted from www.morinu.com/recipes/