Vegan Pumpkin Pies

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* Exported from MasterCook *

 

Tofu Pumpkin Pie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : " Post " " To Work "

Pies & Pastries

 

Amount Measure Ingredient -- Preparation Method

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No-stick butter flavored spray

1/4 cup graham cracker crumbs

10 ounces firm tofu

1 16 ounce can pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

PREHEAT oven to 425 ° F.

 

SPRAY pie pan with no-stick butter flavored spray.

 

POUR graham cracker crumbs into bottom of pie pan and spread evenly.

 

RE-SPRAY crumbs lightly with no-stick spray again.

 

CREAM together the pumpkin and sugar. Add the salt, spices and tofu, mixing

until thoroughly blended together.

 

POUR into prepared pie pan. Bake at 425 F for 15 minutes. Lower the heat to

350 F and bake for an additional 40 minutes.

 

Chef: Kathy Duran Prep: 40 minutes Cooper Aerobic Center

 

MC-Busted by Karen C. Greenlee

 

 

 

 

 

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Per serving: 127 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g

Protein; 26g Carbohydrate; 0mg Cholesterol; 153mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegan Pumpkin Pie

 

Recipe By :Vegetarian Times Magazine, November 1997, page 30

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1/2 cup unbleached flour

7 tablespoons whole wheat pastry flour

1/2 teaspoon salt

1/2 teaspoon sugar or granulated sugar cane syrup

1/2 teaspoon baking powder

3 tablespoons canola oil

3 tablespoons soymilk plus 1/2 tsp. lemon juice

OR buttermilk

3 tablespoons water -- up to 4

***FILLING***

2 cups canned pumpkin

OR pureed home-cooked fresh pumpkin -- (see note)

1 cup low-fat soymilk or rice milk

OR low-fat milk

1/2 cup honey

OR 3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 tablespoon dark molasses or to taste

1 teaspoon Vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon ground allspice

 

8 SERVINGS VEGAN

 

The pie filling in this recipe needs to set overnight in the refrigerator, so

make it the day before you serve it.

 

Crust: In medium bowl, combine both flours, salt, sugar and baking powder. In

small bowl, mix oil and soymilk mixture or buttermilk.

 

Pour liquid mixture into dry ingredients and mix with a fork until it holds

together in a ball. If it is too dry, add some water, a little at a time, until

dough is moist enough to roll. (If time allows, cover with plastic wrap and

refrigerate for 1 hour.)

 

Roll out dough on a lightly floured surface with a lightly floured rolling pin

forming an 11 -inch circle. Line a 9-inch pie plate with the dough. Flute or

crimp the edges with your fingers or a fork. Cover with plastic wrap and

refrigerate until ready to use.

 

Preheat oven to 425 degrees.

 

In large bowl, mix all remaining ingredients until smooth and blended. Pour

into prepared crust and smooth top. Bake 10 minutes.

 

Reduce oven temperature to 350 degrees; bake until filling is set, about 50

minutes. Set on wire rack to cool, then refrigerate overnight. Top with your

choice of dessert topping if desired.

 

NOTE: If you are going to use fresh pumpkin for this pie, do not use the jack-

o'-lantern type; the flesh of these large pumpkins is too watery and stringy.

Instead, look for small pumpkins, sometimes called pie pumpkins or other

varieties of winter squash. To bake, cut pumpkins in half and remove seeds.

Set, cut side down, in a lightly oiled baking pan. Bake at 400 degrees for 30

to 40 minutes. Scoop out the cooked flesh and puree.

 

PER SERVING: 280 CAL.; 3G PROT.; 6G TOTAL FAT (2G SAT. FAT); 53G CARB.; 0

CHOL.; 358 MG SOD.; 3G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 174 Calories (kcal); 5g Total Fat; (26% calories from fat); 2g

Protein; 32g Carbohydrate; 0mg Cholesterol; 302mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tofu-Pumpkin Pie

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Desserts Pies & Pastry

 

 

Amount Measure Ingredient -- Preparation Method

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2 c All-purpose flour

1/2 c Shortening

1 t Salt

4 tb Cold water

1 lb Firm tofu

16 oz Pumpkin, canned

1 t Cinnamon

1/4 ts Nutmeg

1/2 ts Salt

1 t Vanilla

3/4 c Brown sugar

1/4 ts Ground cloves

1/3 c Safflower oil

5 tb Candied ginger, chopped

 

Crust: Combine flour, shortening & salt. Add water a little at a time to

form a firm dough. Do not add too much. Wrap dough in wax paper & chill

for a minmum of 30 minutes. Roll out & palce in a 10 " tart pan.

 

Filling: Pre-heat oven to 350F. Combine all filling ingredients except

candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust &

bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining

ginger on top of pie.

 

" Vegetarian Times " November, 1991

 

 

 

 

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Per serving: 341 Calories (kcal); 20g Total Fat; (51% calories from fat); 7g

Protein; 35g Carbohydrate; 0mg Cholesterol; 334mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0