Pumpkin Pie – dairy free





1 15 oz can pumpkin puree

1 12 oz package of organic silken tofu

1/4 cup full fat coconut cream

1 cup maple syrup

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ground ginger

 1 tbsp orange zest

Juice of 1/2 lemon



  1. In a Vitamin or blender add all of the ingredients and blend until smooth.

  2. Pour the filling into crust of choice. See Gluten Free Pie Crust Recipe

  3. For cooked pie, bake for 40 mins at 350 F or until it sets.

  4. Alternatively this recipe can be used as a raw pie in a crust that does not require baking. Place it into the freezer for 2 hours until it hardens. Thaw for 30 mins before serving. 



Serve with Cashew Vanilla Cream