Tis the season for such things as PUMPKIN cookies, pies, loafs, lattes, candies, ice creams...and, you catch my drift. I found a delectable recipe for VEGAN PUMPKIN PIE (thanks to www.vegetariantimes.com). So incredibly easy you might pee your pants.
The pie should set in the refrigerator over night so it should be made a day in advance.
(Ingredients and instructions directly from vegetarian times but photos are mine)
Ingredients:
- Crust:
- 1/2 cup unbleached flour
- 7 Tbs. whole wheat pastry flour
- 1/2 tsp. salt
- 1/2 tsp. sugar or granulated sugar cane syrup
- 1/2 tsp. baking powder
- 3 Tbs. canola oil
- 3 Tbs. soymilk plus 1/2 tsp. lemon juice
- 3 to 4 Tbs. water
Filling:
- 2 cups canned pumpkin
- 1 cup low-fat soymilk or rice milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 Tbs. dark molasses or to taste
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. grated nutmeg
- 1/4 tsp. ground allspice
Directions:
- 1. Crust: In medium bowl, combine both flours,salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture.
- 2. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. Ifit 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.)
- 3. Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an11-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.
- 4. Preheat oven to 425F.
(This is what it looks like before going into the oven. Mixture poured into unbaked crust.)
- 5. In large bow
- l, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
- 6. Reduce oven temperature to 350F; bake until filling is set, about 50 minutes.
- (This is after it has been baked. Mine took about 30 minutes. Make sure you check on it regularly by giving the pie pan a shake. If the filling wiggles too much, it has not set yet.)
- 7. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
- (After sitting in the refrigerator over night.)
I am curious to alter this recipe a little by adding tofutti cream cheese (Whole Foods Market) and even a tad of vanilla extrac
t to give it more of a creamy TASTE. The texture is fantastic and even the taste of original recipe is fantastic but the difference between this recipe and a regular pumpkin pie is that the spices are a bit more prominent in taste in the vegan recipe.
But you know me and my desserts- If I say its good....
..its good :)
