Pumpkin Pie

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
10
Yields:
1 pie
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 180C (350F).
  • Grease a 24cm spring-form tin- I use a light olive oil spray.
  • In a blender or food processor, crush the biscuits to fine crumbs.
  • Melt the margarine over gentle heat.
  • In a medium bowl, add margarine to biscuit crumbs and combine well.
  • Pour crumb mix into springform tin, press down evenly all over and bake in oven for 10 minutes.
  • While base is baking, beat eggs together with sugar till light and creamy.
  • Add pumpkin puree, tofu, spices and soy milk.
  • Blend or process pumpkin mix until smooth.
  • 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).
  • Allow to cool- best served at room temperature or slightly chilled.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I'm not a big fan of tofu, so I substituted vanilla yogurt for it. That gave the pie a rich creamy texture.
     
  2. 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.
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes