Before Thanksgiving, I posted on how it’s difficult to bake and cook certain foods because of our food allergies. One of our sons is allergic to anything dairy, even if it’s baked into something, and our oldest and I are allergic to eggs.
This makes daily eating a chore, but the holidays are even more difficult. How was I going to make a dairy free, egg free (vegan) pumpkin pie that would be delicious for Thanksgiving?
1 frozen dairy free/egg free pie crust
1 can of Libby’s Pumpkin Pie Mix
Milled flax seed
Pure Maple Syrup
Recipe: Simply follow the instructions on the can of Libby’s pumpkin pie mix, with the following changes.
1. Instead of evaporated milk, mix together 6 fl. oz. silken tofu with 2 oz. maple syrup with a blender or mixer. This will make 8 fl. oz. Use 5 fl. oz. (replacing evaporated milk ounce for ounce) in the pie.
2. Instead of eggs, blend milled flax seed together with water. 1 egg = 1 Tbsp ground flax seeds mixed with 1/4 cup water. For the Libby’s recipe, it calls for 2 eggs. So throw 2 Tbsp. of flax seed and 1/2 cup of water into the mix.
3. Blend all ingredients together; pour into frozen pie crust.
4. If using a fresh, unbaked pie crust of your own, follow the baking instructions on the label. If using a frozen one, like I did, put the pie on the center rack for the first 15 minutes of baking, and then move it to the top rack for the remaining time. This is what I did, and I’m sure it prevented the crust from burning as it was already browning significantly after the first 15 minutes.
…and let me just say, it was DELICIOUS! It tasted just like regular pumpkin pie. You couldn’t even taste the ingredient substitutions. You couldn’t tell there was tofu in it at all. It was simply perfect and tasty. I can’t even tell you how many slices I ate, and I can’t wait to make another for Christmas.
I hope everyone had a wonderful Thanksgiving. Here’s to looking forward to the Christmas season.
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