Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Dairy-free, and quite low in fat (more so, if you substitute the biscuit crust for a low-fat pastry!). Beautiful - I've just been enjoying a slice with my tea.

Ingredients Nutrition


  1. Preheat oven to 180C (350F).
  2. Grease a 24cm spring-form tin- I use a light olive oil spray.
  3. In a blender or food processor, crush the biscuits to fine crumbs.
  4. Melt the margarine over gentle heat.
  5. In a medium bowl, add margarine to biscuit crumbs and combine well.
  6. Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
  7. While base is baking, beat eggs together with sugar till light and creamy.
  8. Add pumpkin puree, tofu, spices and soy milk.
  9. Blend or process pumpkin mix until smooth.
  10. Pour into springform tin, and bake for about 1 hour or until top is light brown and set (some cracks may form but this is ok).
  11. Allow to cool- best served at room temperature or slightly chilled.
Most Helpful

4 5

I'm not a big fan of tofu, so I substituted vanilla yogurt for it. That gave the pie a rich creamy texture.

4 5

this was really good. I added a very little bit dark chocolate syrup (tasty - and it took off some of that orange edge) and used olive oil instead of eggs. it was very very good. nutmeg, oh yeah nutmeg. I also added some vanilla extract. even my dad who has never liked pumpkin pie ate some.