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.



Grape Salad with Pretzel Topping (Dairy, Egg, and Nut-Free!)


Oh, this recipe!  It was one of my favorites before food allergies came into the picture.  My mom has made it for years and it’s always a hit.  It’s one of those recipes that has been handed down and passed around, so I have no idea who to give credit to for the original recipe (topped with crumbled Butterfingers), but here’s my dairy-free version.  The dairy-free Tofutti Sour Cream and Cream Cheese give these grapes a creamy balance to the grapes sweetness.  Mother’s Day is just 11 days away, and this would be the perfect addition to a home cooked meal for the mom in your life.

Not sure what else you’ll be serving for a Mother’s Day dinner?  Try Roasted Garlic Lemon Chicken with Potatoes and Brussel Sprouts, my Homemade Bread (easier than you think!), this Grape Salad, and Peach Cobbler for dessert!

Dairy, Egg, & Nut Free Grape Salad-Mom Vs. Food Allergy


Grape Salad with Pretzel Topping (Dairy, Egg, and Nut-Free!)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 4 cups seedless green grapes
  • 4 cups seedless red grapes
  • 12 oz. dairy free sour cream (such as Tofutti)
  • 4 oz. dairy free cream cheese (such as Tofutti)
  • ½ cup sugar
  • 4 cups pretzels, broken up into small pieces
  • ½ cup dairy free margarine
  • 6 T brown sugar
  1. Preheat oven to 350F
  2. Wash and drain grapes, then place into large bowl
  3. With a hand or stand mixer, blend dairy-free sour cream, dairy-free cream cheese, and sugar until smooth
  4. Fold grapes into sour cream mixture
  5. Place in fridge to chill until serving
  6. Spread pretzels onto parchment paper onto cookie sheet
  7. In a saucepan, melt dairy-free margarine and brown sugar over medium heat, stirring well
  8. Bring margarine and brown sugar to a boil for one minute, stirring constantly
  9. Pour margarine mixture over pretzels making sure to coat them evenly
  10. Bake pretzels in oven for 5-7 minutes
  11. Once cool enough, put cookie sheet with pretzels into the refrigerator to finish cooling until hardened
  12. Break apart and crumble into bowl until serving time
  13. Top grape salad with pretzels right before serving to avoid them getting mushy

Don’t forget to Pin this recipe for later!