After finding out our oldest daughter was allergic to milk and eggs, I felt so sad she couldn’t have the desserts we loved.  At Thanksgiving (six years ago!!), I went searching for a recipe so she could have pumpkin pie, too.  I adapted this recipe to fit our *spice* preferences!

(Please excuse the photo — it was the best I could do with night-time lighting and burnt edges!!)

Tofu Pumpkin Pie (Milk-Free and Egg-Free)

Ingredients:

• 1 pie crust (favorite recipe or store-bought)
• 1 can pumpkin (16 oz)
• 3/4 cup brown sugar
• 1 12 oz. package soft tofu (do not use firm or low-fat versions)
• 2 tsp cinnamon
• 1/8-1/4 tsp. all spice
• 1/4 tsp. ginger
• 1/4 tsp. cloves
• 1 tsp. salt

Directions:

1)  Preheat oven to 425 F.

2)  Blend together pumpkin, brown sugar, and tofu.

3)  Add in the spices and salt.  Mix.

4)  Pour mixture into pie shell.  Cover edges with foil.  Bake for 15 minutes.

5)  Lower the temperature to 350F.  Bake for another 45-50 minutes.

6)  Allow to cool.  Refrigerate for several hours or overnight.  Serve.

Not everyone in our family loves this, but I actually like it!  My daughter also loves it — of course, she doesn’t know any different!!  🙂

Do you have a holiday recipe? Feel free to link it up below!