Guest guest Posted November 24, 2005 Report Share Posted November 24, 2005 Ok - I couldn't wait. I am a HUGE fan of pumpkin pie and I've been experimenting with vegan baking. So here is my recipe. My family loved it. 9 " unbaked vegan deep pie shell (they were at Whole Foods in the freezer section) - or make your own 3/4 c vegan sugar (I use Florida's Crystals) 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground allspice 4 tbsp of cornstarch blended with 4 tbsp water 15 oz can of pumpkin (we use organic) 12 oz evaporated " milk " To make the evaporated " milk " you will need to make 2 cups of soy milk using the soy powder (not the protein stuff - the brand I used was called " better than milk " ). Just double the amount of mix that it says on the can. For example my can says 2.75 tbsp mix per 8 oz water - so I used 5.5 tbsp for 16 oz of water. Blend well. Mix all the ingredients together and place in pie shell Bake at 425 degrees for 15 mins and then lower temp to 350 degrees and bake for another 30-35 mins. The pie was a bit darker than the un-vegan version but it tasted great!! Enjoy! Cara Quote Link to comment Share on other sites More sharing options...
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