Hello AMFT readers and Happy Fall! I am Janice from over at Celebrating Family and I’m so excited to share this recipe for vegan pumpkin pie with you. It has been almost a year since Wendy’s food allergies reared their ugly heads and since then I have watched her navigate her way through many changes and challenges with grace and determination. So when I had the chance to share a recipe here on AMFT, I knew it had to be something that Wendy could actually eat.
This pie is dairy free, egg free, and gluten free. Wait! Don’t navigate away from this page just yet because this pie is also very delicious! Seriously. I let several people try this pie and no one guessed what was in it. My sister said the texture was slightly different from a traditional pumpkin pie, but no one else had any clue that it was dairy and egg free. Soft tofu stands in for the eggs and dairy and I used a gluten free crust, making this pie very allergy-friendly.
Bring this pie to your fall and holiday gatherings and surprise everyone with just how satisfying dairy free can be!
AMFT Notes: I was lucky enough to have a slice of this pie and it was delicious. I’m not a huge pumpkin pie fan; however, I would have gladly eaten a second slice if Janice would have have brought me two slices.