Allergy-Friendly Pumpkin Torte (Dairy, Egg, & Nut Free)


My husband’s grandmother and aunt are known for their egg and dairy laden Pumpkin Torte. It’s always at Thanksgiving and Christmas dinners, and it’s often requested even at birthdays throughout the winter. It’s a delicious, rich treat that I love, but once Superman was diagnosed with egg and dairy (and many other) allergies it was out of the question for him. Then, last year he was diagnosed with a pumpkin allergy.  Since pumpkin was off the table (literally!), I made him a dairy and egg free sweet potato pie, which reminded me a lot of the coveted Pumpkin Torte.

Vegan, Allergy-Friendly Pumpkin Torte-Mom Vs. Food Allergy

The original torte and pie recipes inspired me to create a vegan, and allergy friendly, Pumpkin Torte, and when making it for my son I will use sweet potatoes. I’m sure this will become a family favorite. Don’t be intimidated by the three layers, as each layer is broken down into simple steps. Trust me, it’s worth the effort!

Allergy-Friendly Pumpkin Torte
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Crust:
  • 2 cups crushed graham crackers (about 24 crackers)
  • ½ cup vegan shortening, melted
  • ½ cup sugar
  • Filling:
  • 16 oz. Tofutti Better Than Cream Cheese
  • 1½ cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups canned pumpkin (or canned sweet potato without syrup, draining syrup if needed)
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ½ cup milk alternative, such as rice milk
  • ¼ cup cornstarch
  • 1 can coconut milk
  • 2 packets vegan gelatin
  1. Preheat oven to 350°F. Lightly grease a glass 9×13 baking dish.
  2. To make the crust:
  3. Mix the crushed graham crackers, melted shortening, and sugar in a medium bowl. Evenly and firmly pat into baking dish. Bake for 10 minutes until lightly toasted. Let cool about 10 minutes, then place in refrigerator.
  4. To make the middle layer:
  5. Melt Tofutti Better Than Cream Cheese on medium-high heat in small saucepan, stirring frequently. Continue to stir and cook the cream cheese until it is about halfway melted.
  6. Add sugar and vanilla and stir well to incorporate.
  7. Continue to stir frequently until cream cheese mixture is smooth and pourable.
  8. Pour over graham cracker crust and return to refrigerator.
  9. To make top layer:
  10. In a medium saucepan, add pumpkin, cinnamon, sugar, and salt. Cook over medium-high heat until heated throughout, stirring frequently. This takes 6-8 minutes.
  11. Once heated and smooth, set aside.
  12. Whisk cornstarch into rice milk to remove any lumps. Once lumps are whisked out, pour into pumpkin mixture. Mix well with a spoon or whisk until color is uniform.
  13. In a small saucepan, whisk coconut milk and gelatin well. Bring to a bubbly boil over medium-high heat. Reduce heat and boil for about 30 seconds-1 minute.
  14. Quickly pour coconut milk mixture into pumpkin mixture. Stir really well until color is uniform and doesn’t look marbled.
  15. Pour pumpkin mixture over cream cheese and crust layers.
  16. Chill Pumpkin Torte in refrigerator, uncovered to prevent condensation, for 2-3 hours or until firm.
  17. Set out for 20-30 minutes before serving. Store covered in refrigerator.

I hope you enjoy this rich, smooth dessert at a fall celebration or Thanksgiving Dinner.  This dessert will definitely impress your guests and satisfy their sweet tooth at the same time.



8 thoughts on “Allergy-Friendly Pumpkin Torte (Dairy, Egg, & Nut Free)

  1. Wow—I can’t get over how gorgeous this looks and I’m sure it tastes even better! It is so funny how people believe folks with life threatening food allergies don’t eat well! Look at this! Good work and keep it up.

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