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Delicious pumpkin pie recipe (vegan)

post #1 of 6
Thread Starter 
I made this a few days ago and it was so good I just had to share...


1 unbaked 9" pie shell
3/4 lb. firm tofu
1 (16 oz.) can pumpkin puree or
2 cups fresh-cooked pumpkin
1 cup Sucanat or brown sugar
2 Tbsp. oil
2 Tbsp. molasses
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. ginger powder
1/2 tsp. nutmeg
Blend all ingredients in a food processor until very well mixed. Pour into the pie shell and bake for 1 hour in a preheated, 350-degree oven for 1 hour, or until cracks start to appear in the filling. Chill for at least 2-3 hours before serving. Serve with Whipped Tofu Topping for a decadent finish.

Pie Shell
This is a great pie shell for dessert pies, "quiches" or any other vegetable pie.
It is delicate and as close to flaky as you'll get without using butter.

Source: Friendly Foods by Ron Picarski
Makes two 9" pie shells | Prep time: approximately 20 minutes

3/4 cup ww pastry flour
3/4 cup unbleached flour
1/4 cup oil (corn oil is best)
Pinch salt
1/2 cup ice water
To make pie shell, stir flours together in a small bowl and freeze for 1 hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough. Stir salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. This may seem a little wet at first - don't be concerned. If too dry, add a small amount of water. Roll out half of this into a 10" circle and lay into a pie plate. Crimp the edges of the pan, all the way around, and cut off any excess dough.


For best results, use fresh pumpkin - it will vastly improve the flavor and make the texture more interesting.


Directions for cooking pumpkin: Cut a 2-3 pound sugar pie pumpkin in half, lengthwise. Remove seeds and stringy mess from the inner cavity. Place on a cookie sheet or baking pan which has sides, or you may end up with pumpkin juice on the bottom of your oven.

Bake at 350-375 for as long as necessary. A fork should pierce the flesh easily. This can take from 40 minutes to over an hour, depending on the pumpkin's size. When fully cooked, remove from oven and let cool before handling. Scoop flesh away from skin and use immediately or refridgerate. Leftovers can be used for pumpkin muffins or pumpkin puree soup (no I don't have a recipe, sorry).


Pumpkin seeds can be cleaned and placed on a piece of foil to be baked in the oven. Add a liberal amount of salt and bake at a lower temperature - 300 degrees, until seeds start to brown. You may need to mix them a bit during cooking to ensure they don't burn

ENJOY!!
post #2 of 6
sounds so yummy. i've got some pumpkin & some tofu so i will give it a go We need something for pudding on sunday. I made one that was similar a while ago with a butternut squash but I think the organic ones are out of season now. I added some kumara ( aka sweet potatoes ) too & used maple syrup & brown rice malt instead of sugar & molasses.

slightly T but have you got a copy of the voluptuos vegan ? I noticed you posted a recipe from it before. I'm thinking of buying it but will probably have to mail order it from here so I won't be able to browse it first. Is it good ? Does it have any good cake & biscuit recipes ? Is it overly reliant on soy ? Does it use lots of margarine or oil in its recipes ?
post #3 of 6
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post #4 of 6
Thread Starter 
Glad you ladies are liking it!

Oceanmomma- I don't have a copy of the book you mentionned. I am trying to get my hands on it though because it has been warmly recommended to me... I got the recipes I have posted online, some are from www.vegfamily.com (I am a diary writer there if you want to have a look ).
post #5 of 6
There are some yummy recipes on that web site. Saffron especially likes the thai chickpea fritters. I adapted the recipe a bit & give it to her with steamed veges for dinner occasionally.

I checked out the diaries too. One of them is from New Zealand as well. Any ideas how I can email her ?
post #6 of 6
Thread Starter 
Oceanmomma- I pmed you!
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