Thanksgiving is almost here!!! Thanksgiving is almost here!
Which means two things:
1. Foods comas, lots of em’.
2. I can start listening to my Taylor Swift Christmas album with no shame!
*(Not that I feel any shame from listening to it in July, it’s just that it’s more socially acceptable to wait until November/December to blast “Last Christmas” while I’m cruising down the road, if ya know what I mean)*
Oh yes, it is that time of the year! I know I talked in my breakfast wreath post about the holidays, but now they are really here!
And I promise you: this pumpkin pie does not disappoint. I mean, do you see that chocolate? Anything with chocolate is just good.But, I would argue that this pie can hands down hold its own with or without the chocolate drizzle, if you’re not into that kinda thing (which would be weird. Just sayin.)
I know Thanksgiving is a particularly difficult holiday for someone with an allergy, and I 100% understand how it feels. But I’m trying to make the best of it with this beautiful pumpkin pie!
It’s delicious and so flavorful.
You won’t even feel like you’re missing out on all the other desserts your Grandmother made that are filled with butter, butter, and more butter while eating this… and the chocolate drizzle, oh my.
This pie might or might not be creamified (like my new word?) using tofu, and I battled with that in my head for a while. But you know what? Who cares! It’s tasty! And it’s creamy! And you don’t even taste the tofu.
It’s the perfect blend of pumpkiny and creamy and chocolately. I promise if you take this to the family Thanksgiving get together and don’t say anything about it being completely dairy free, people will eat it! And they will think it’s loaded with milk and butter!
But it’s not.
But it tastes like it is!
So this thanksgiving I’m particularly thankful for this magnificent pumpkin pie, and being able to share it with all the people I love most!
What are you thankful for?
- 2 cans pumpkin puree
- ½ cup maple syrup
- 3 eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 package tofu
- ¾ cup sugar
- 1 pie crust (I used Joyful Pantry's Never Fail (Dairy-Free) Pie Crust and it was awesome! http://thejoyfulpantry.com/2012/10/13/never-fail-dairy-free-pie-crust/)
- Preheat the oven to 450 degrees Fahrenheit.
- Mix sugar, pumpkin pie spice, and salt together in a small bowl.
- Put in blender (I used my vitamix, but any blender is great).
- Add tofu and pumpkin puree.
- Blend together until smooth.
- Add maple syrup and eggs.
- Blend until really smooth.
- Pour pumpkin filling into your pie crust.
- Put pie into oven and bake for ten minutes.
- Then lower the oven temperature to 350 degrees Fahrenheit and bake for 40 - 45 minutes.
- Unlike a normal pumpkin pie, the middle will be a pretty soft until you let cool completely, then it should firm up.