My household is trying to move away from dairy as much as possible, for our own reasons, leaving me a bit stumped to how I was going to manage pumpkin pies that are both gluten and dairy free and still tastes the way they should – delicious!
I am a fan of Libby’s pumpkin pie recipe. Years of experience should not to be messed with, well, until now. I read a few other recipes that used silken firm tofu in lieu of condensed milk. So, I gave it a try substituting it in the Libby’s recipe. It turned out really, really good. I wish I could describe the beauty of the pie’s color and silky texture properly. I would supply a picture if my family did not gobble it down in 3.2 seconds.
I think I can explain why the color was so fantastic. Milk is added to a lot of baked gluten free products for the sole reason of adding color. When it bakes it browns unlike some of the gluten free flours we use. You have to admit it would look a bit odd if rice bread came out looking just like what it is, white rice. Now if you add dairy to an orange, mashed pumpkin then bake it you get a muddy color. We know from experience it tastes good so we dig in. Tofu, however, does not change color when cooked so your pie remains a brighter orange and more appetizing color.
The silky texture? Well, milk turns to a solid when all the moisture evaporates, but that solid is somewhat lumpy and crumbly. I think tofu remains in the silky yogurt like state at any temperature (this is a hypothesis I may have to test one day).
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 package (12 oz.) of silken, firm tofu
Mix sugar, cinnamon, salt, ginger, cloves in a small bowl. In a large bowl beat eggs, then add pumpkin and sugar mixture. Slowly stir in tofu until well mixed. Pour into an unbaked gluten free pie crust.
Bake for 50 minutes or until a toothpick comes out clean from the center of the pie. Let cool on a cooling rack before serving.
I am a fan of Libby’s pumpkin pie recipe. Years of experience should not to be messed with, well, until now. I read a few other recipes that used silken firm tofu in lieu of condensed milk. So, I gave it a try substituting it in the Libby’s recipe. It turned out really, really good. I wish I could describe the beauty of the pie’s color and silky texture properly. I would supply a picture if my family did not gobble it down in 3.2 seconds.
I think I can explain why the color was so fantastic. Milk is added to a lot of baked gluten free products for the sole reason of adding color. When it bakes it browns unlike some of the gluten free flours we use. You have to admit it would look a bit odd if rice bread came out looking just like what it is, white rice. Now if you add dairy to an orange, mashed pumpkin then bake it you get a muddy color. We know from experience it tastes good so we dig in. Tofu, however, does not change color when cooked so your pie remains a brighter orange and more appetizing color.
The silky texture? Well, milk turns to a solid when all the moisture evaporates, but that solid is somewhat lumpy and crumbly. I think tofu remains in the silky yogurt like state at any temperature (this is a hypothesis I may have to test one day).
Gluten/Wheat Free, Kid Friendly, Vegetarian, Dairy Free
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 package (12 oz.) of silken, firm tofu
preparation
Preheat oven to 350 degrees.
Mix sugar, cinnamon, salt, ginger, cloves in a small bowl. In a large bowl beat eggs, then add pumpkin and sugar mixture. Slowly stir in tofu until well mixed. Pour into an unbaked gluten free pie crust.
Bake for 50 minutes or until a toothpick comes out clean from the center of the pie. Let cool on a cooling rack before serving.
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