Delicious Dairy-Free Pumpkin Pie
60 mins (prep 10, cooking 50)
8 ingredients
2 servings
Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!

Categories:  <-60-mins , seasonal , free-of... , thanksgiving , egg , pie , eggs~dairy , time-to-make , holiday , dairy-free-foods , lactose-free , fall , vegetarian , squash , vegetable , pies-and-tarts , dessert ,
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Serving Size (834.93 g)
Servings 2
Amount per Serving
Calories 42.87 Calories from Fat 14.76
% Daily Value *
Total Fat 1.64g 5.06%
Saturated Fat 0.18g 1.76%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1203.5mg 100.29%
Total Carbohydrate 4.89g 3.26%
Dietary Fiber 1.7 g 13.64%
Sugars 2.11 g %
Protein 2.49g 9.94%
Vitamin A 326.0IU% Vitamin C 5.93mg%
Calcium 140.17mg% Iron 0.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned pumpkin, silken, firm tofu, unsweetened, unpacked brown sugar