Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 I've never made a vegan pumpkin pie before, and need to tomorrow. I've seen some recipes floating around online that use tofu, and one that doesn't (Bryanna's Vegan Pumpkin Pie). I'm looking for one that tastes as much like a traditional one as possible--anyone have a favorite, proven recipe that they can point me towards? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Hi vegdeb, The pumpkin pie recipe that we've used for the past few years is from " The Peaceful Palate " by Jennifer Raymond. We really like it, and even make it other times of the year than just Thanksgiving/Christmas. You can use cornstarch or agar flakes as the egg substitute. We've always made it with cornstarch. Good luck, I hope you like it!! Cheers, Tammy Pumpkin Pie 1 1/2 c soymilk 4 tbsp cornstarch -OR- 3 TBSP agar flakes 1 1/2 c cooked pumpkin 1/2 c turbinado sugar or other sweetener 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/8 tsp cloves Preheat oven to 375 degrees. In a large bowl, whisk together soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into an unbaked 9-inch pie shell. Bake in preheated oven for 45 minutes. _______ Get your free @ address at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 hi vegdeb, this is the recipe I used in Alka's monthly WildOats cooking class last wednesday. It turned out really good. 2 pies were gone before Alka got to it. I saved a little piece for myself cindy. -- Easy Pumpkin Pie (from Cooking with PETA: Great Vegan Recipes for a Compassionate Kitchen, by People for the Ethical Treatment of Animals) 1 pound silken tofu 1 16-oz can solid pack pumpkin ¾ cup granulated sugar 1 tsp. cinnamon 1 tsp. vanilla ½ tsp. ginger ½ tsp. nutmeg ¼ tsp. salt ¼ tsp. ground cloves ¼ tsp. allspice Egg replacer, equivalent to 1 egg 1 (9-inch) pie crust (I use the whole wheat frozen pie crust from Wild Oats) Preheat the oven to 375 degrees F. Blend the tofu in a food processor until creamy and smooth. Add the remaining ingredients except the piecrust, and blend well. Pour into the crust and bake about 1 hour, or until a toothpick inserted in the center comes out almost clean. GeoCities - quick and easy web site hosting, just $8.95/month. http://geocities./ps/info1 Quote Link to comment Share on other sites More sharing options...
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