Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Need a good one for tonight if I can get it because we're making the pies up tonight. Hopefully someone can send me a tried and true and imple one? A yummy one! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 > Need a good one for tonight if I can get it because we're making the pies up > tonight. Hopefully someone can send me a tried and true and imple one? A > yummy one! I made this a couple of weeks ago, and it was delicious, definitely the best vegan pumpkin pie I've had. From www.vegsource.com : BRYANNA'S VEGAN PUMPKIN PIE I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling. Preheat oven to 350 degrees F. Have ready, one 9 " unbaked pastry crust (your own favorite or my recipe, below) Blend in blender: 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it's thick like canned pumpkin) 1 c. non-dairy milk (preferably a rich soymilk) 3/4 c. brown sugar or Sucanat 1/4 c. cornstarch 1 T. molasses or blackstrap molasses 1 tsp. ground cinnamon 1 tsp. vanilla 1/2 tsp. EACH ground ginger, nutmeg and salt 1/4 tsp. ground allspice or cloves Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving. Susan ************************************* www.veganconnection.com http://www.myhq.com/public/s/u/susanv/ ************************************* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2001 Report Share Posted November 22, 2001 I'm sure it's too late for your use this year, but save this one for next year. It gets raves every year from vegans and omnivores alike. I have two of them in the oven right now. I usually use a graham cracker crust. I originally got the recipe from this last last year. The Best Pumpkin Pie Source: Taste of Health 1 1/4 cup pure maple syrup 2 tsp. pure vanilla 1/2 tsp. salt 1 tsp. cinnamon 2 1/2 cups mashed silken, extra-firm Lite Mori-Nu tofu (drain off any water) 1 can (15 oz.) solid-pack pumpkin 1 whole-grain pie crust In a blender, combine maple syrup, vanilla, salt and cinnamon till smooth. Then blend in tofu, 1 cup at a time, until smooth. Pour mixture into a mixing bowl and, using beaters, blend in pumpkin. Pour pumpkin mixture into one unbaked 9-inch crust. Lightly sprinkle top of pie with cinnamon and bake at 350 degrees F for 1 hour and 10 minutes. Refrigerate before serving. Allow flavors to blend and pie tastes much richer. Top with a dollop of tofu whipped cream. Serves: 8 Calories per serving: 383 - GeekGoddessMama Wednesday, November 21, 2001 1:32 PM Need A Tried & True Pumpkin Pie Recipe Need a good one for tonight if I can get it because we're making the pies up tonight. Hopefully someone can send me a tried and true and imple one? A yummy one! Quote Link to comment Share on other sites More sharing options...
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