Print Dairy-Free Gluten-Free Pumpkin Pie

Dairy-Free Gluten-Free Pumpkin Pie

2 cups pumpkin purée

2 eggs

1/3 cup maple syrup, honey, or rice syrup

Pinch of salt

1 1/2 tsp pumpkin pie spice

1 (14-ounce) package silken tofu

1 Basic 9” (Gluten-Free) Pie Crust (unbaked)

Preheat oven to 425 degrees.

Mix pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu until smooth.

Pour pumpkin mixture into unbaked pie shell and bake for 15 minutes.

Reduce temperature to 350 degrees and bake an additional 45 minutes, or until set.