Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Right on time - thanks!!! huggybugs2003 <dave.tucker wrote:Hi Chessie, and everybody: Here is a great and EASY pumpkin pie recipe! It is from Joanne Stepaniak's Vegan Vittles (our favorite cookbook!) We just use a vegan storebought grahm cracker crust for it. Pumpkin pie- makes 1 pie, 8 servings 1 10.5-oz pkg firm silken tofu 1 1/2 c. unsweetened canned or pureed cooked pumpkin 1/2 c. maple syrup 1/4 c. cornstarch 1 tsp cinnamon 1/2 tsp salt 1/4 tsp ground ginger 1/8 tsp ground cloves Dump everything in the food processor or blender and whiz until completely creamy and smooth. Pour this mixture into the crust (if it's homemade, it has to be prebaked).Smooth out the top, and bake on the center rack of your oven at 350F for 45 minutes. Remove pie from oven, and let it cool thouroughly or refrigerate until ready to serve. Remember the veg whipped cream!! Hope you enjoy it. Heather For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Heather, this sounds great! I can't wait to try it! Chessie - " huggybugs2003 " <dave.tucker Sunday, November 20, 2005 12:41 PM vegan pumpkin pie > Hi Chessie, and everybody: > > Here is a great and EASY pumpkin pie recipe! It is from Joanne > Stepaniak's Vegan Vittles (our favorite cookbook!) We just use a vegan > storebought grahm cracker crust for it. > > Pumpkin pie- makes 1 pie, 8 servings > > 1 10.5-oz pkg firm silken tofu > 1 1/2 c. unsweetened canned or pureed cooked pumpkin > 1/2 c. maple syrup > 1/4 c. cornstarch > 1 tsp cinnamon > 1/2 tsp salt > 1/4 tsp ground ginger > 1/8 tsp ground cloves > > Dump everything in the food processor or blender and whiz until > completely creamy and smooth. Pour this mixture into the crust (if > it's homemade, it has to be prebaked).Smooth out the top, and bake on > the center rack of your oven at 350F for 45 minutes. > Remove pie from oven, and let it cool thouroughly or refrigerate > until ready to serve. Remember the veg whipped cream!! > Hope you enjoy it. > > Heather For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. > > edical advice. Medical advice should be obtained from a qualified health professional. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Vegan pumpkin pie Preparation time: 25 Cooking time: 45 Ingredients 2 cups of pumpkin cooked 1 cup non-dairy milk 3/4 cup brown sugar 1/4 cup cornstarch 1 tsp molasses 1 tsp ground cinnamon 1 vanilla pod 1/2 tsp EACH ground ginger, nutmeg and salt 1/4 tsp ground allspice or cloves 1 unbaked vegan pastry crust Method: Preheat oven to 170 degees C. 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. Recipe From : Food24 March 12, 2007 Get the free toolbar and rest assured with the added security of spyware protection. Quote Link to comment Share on other sites More sharing options...
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