pumpkin pie recipes?

[Guest guest]

hey all,

 

it's the season for pumpkin pies... and, i was

wondering if anyone had a good recipe to share? i've

made it a few times, and the first time it was good

and the other two times, not so good. unfortunately,

i forget the good recipe, so i'm seeking help.

 

a quick google search yielded fairly similar recipes,

although some called for egg replacer and others

didn't. the bulk seem to recommend some combination

of pumpkin, tofu, spices, and maple syrup.

 

thanks!

 

-kumar

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

At 06:58 AM 10/18/2005 -0700, Kumar Chandran wrote:

 

> it's the season for pumpkin pies... and, i was wondering if anyone

> had a good recipe to share? i've made it a few times, and the first

> time it was good and the other two times, not so good.

> unfortunately, i forget the good recipe, so i'm seeking help.

>

>thanks!

>

>-kumar

 

Hi Kumar,

 

Some people don't like the taste of tofu in pumpkin pie. The author of the

following recipe doesn't either. See her notes at the end.

 

 

* Exported from MasterCook *

 

Vegan Pumpkin Pie (Can Be Soy-Free)

 

Recipe By :Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories : Dessert Pie

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FILLING:

2 cups solid-pack canned pumpkin -- (one 14-15 oz. can) *

1 cup non-dairy milk -- (preferably a rich soymilk or nut

milk)

3/4 cup brown sugar -- or sucanat

3 tablespoons cornstarch -- (3-4 Tb, depending on how firm you like

it)

1 tablespoon molasses -- or blackstrap molasses

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon each ground ginger -- nutmeg and salt

1/4 teaspoon ground allspice or cloves

 

Preheat oven to 350 degrees F.

 

Have ready, one 9 " unbaked pastry crust (your favorite, or see two recipes

below)

 

Blend filling in blender until smooth:

 

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.

 

* NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a

cloth bag, so it's thick like canned pumpkin; measure after draining.

 

BOURBON-PECAN PUMPKIN PIE VARIATION: Make a Bourbon-Pecan Pumpkin Pie by spiking

the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real

American touch! There are various ways to make a pecan topping for the pie:

 

1.) Mix together:

1/4 c. brown sugar (packed)

2 T. cold Earth Balance

1 tsp. finely-grated organic orange zest

3/4 c. pecan halves

Sprinkle evenly over the pumpkin mixture and bake as usual.

 

2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and

using 1 c. chopped pecans instead of the pecan halves.

 

3.) If you really want to get fancy and dramatic, try this on the already baked

and cooled pie:

 

FLAMING BOURBON PECAN TOPPING

2 T. Earth Balance

1/4 c. Brown sugar; firmly packed

1 c. Pecan halves

1/4 c. Jack Daniels Bourbon; divided

 

Combine Earth Balance and brown sugar in a heavy saucepan; cook over medium

heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon,

stirring to coat. Spoon mixture over the pie.

 

Heat the remaining bourbon in a saucepan just long enough to produce fumes (do

not boil); remove from heat, ignite, and pour over already baked and cooled pie.

Serve pie when flames die down.

 

Source:

" Vegsource.com "

S(Formatted by):

" N. Braswell, Apr-29-2005 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 103 Calories; 1g Fat (6.4% calories from

fat); 2g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 Other

Carbohydrates.

 

Serving Ideas : Serve with a good vanilla non-dairy frozen dessert, such as

Purely Decadent Soy Delicious (Purely Vanilla or Praline pecan), or with a

non-dairy whipped topping, such as RichWhip. Try cutting out some of the extra

pastry into leaf shapes and decorate the rim of the pie with them.

 

NOTES : Author's note - 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—use less spices if you like it milder. Omit molasses if you like it

lighter, too (use white beet sugar instead of brown if you like it really

light).

 

Nutr. Assoc. : 0 4653 5062 0 0 0 0 0 0 0

[Guest guest]

That acutally looks really good. I don't really like the tofu in the pumpkin pies either, and this is the first I have seen w/o it. Thanks for posting this."N. Braswell" <meritra wrote:

At 06:58 AM 10/18/2005 -0700, Kumar Chandran wrote:> it's the season for pumpkin pies... and, i was wondering if anyone> had a good recipe to share? i've made it a few times, and the first> time it was good and the other two times, not so good.> unfortunately, i forget the good recipe, so i'm seeking help.>>thanks!>>-kumarHi Kumar,Some people don't like the taste of tofu in pumpkin pie. The author of the following recipe doesn't either. See her notes at the end. * Exported from MasterCook

* Vegan Pumpkin Pie (Can Be Soy-Free)Recipe By :Bryanna Clark GroganServing Size : 8 Preparation Time :0:00Categories : Dessert Pie Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FILLING:

2 cups solid-pack canned pumpkin -- (one 14-15 oz. can) * 1 cup non-dairy milk -- (preferably a rich soymilk or nut milk) 3/4 cup brown sugar -- or sucanat 3 tablespoons cornstarch -- (3-4 Tb, depending on how firm you like it) 1 tablespoon molasses -- or blackstrap molasses 1 teaspoon ground cinnamon 1 teaspoon vanilla 1/2

teaspoon each ground ginger -- nutmeg and salt 1/4 teaspoon ground allspice or clovesPreheat oven to 350 degrees F.Have ready, one 9" unbaked pastry crust (your favorite, or see two recipes below)Blend filling in blender until smooth: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.* NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it's thick like canned pumpkin; measure after draining.BOURBON-PECAN PUMPKIN PIE VARIATION: Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch! There are various ways to make a pecan topping for the pie:1.) Mix together:1/4 c. brown sugar (packed)2 T. cold Earth

Balance1 tsp. finely-grated organic orange zest3/4 c. pecan halvesSprinkle evenly over the pumpkin mixture and bake as usual.2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:FLAMING BOURBON PECAN TOPPING2 T. Earth Balance1/4 c. Brown sugar; firmly packed1 c. Pecan halves1/4 c. Jack Daniels Bourbon; dividedCombine Earth Balance and brown sugar in a heavy saucepan; cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.Source:

"Vegsource.com"S(Formatted by): "N. Braswell, Apr-29-2005" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (6.4% calories from fat); 2g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.Serving Ideas : Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline pecan), or with a non-dairy whipped topping, such as RichWhip. Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.NOTES : Author's note - 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—use less spices if you like it milder. Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).Nutr. Assoc. : 0 4653 5062 0 0 0 0 0 0 0

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