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This recipe originally appeared in Vegetarian Times. I have made this only twice, the past 2 Thanksgiving, and I never got to try it last year. So I connot promise anything but I do remember it looking and smelling like pumpkin pie and holding together well. If was awful the first time I don't think I would have kept the recipe <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">. Also You have to make it the day before and refridgerate it overnight so it can set.<br><br>
Pie Crust (I used a premade whole wheat crust, but this is the one that came with the pie recipe)<br><br>
In medium bowl, combine:<br>
1/2 Cups unbleached flour<br>
7 Tbsp whole wheat pastry flour<br>
1/2 Tsp salt<br>
1/2 Tsp sugar<br>
1/2 Tsp baking powder<br><br>
In small bowl, mix:<br>
3 Tbsp canola oil<br>
3 Tbsp soymilk or rice milk plus 1/2 Tsp lemon juice<br><br>
Add liquid mixture to dry ingredients and mix with fork until it holds together in a ball. If too dry add some water, a little at a time until dough is moist enough to roll. Cover with plastic wrap and refridgerate for 1 hour.<br><br>
Roll dough on a lightly floured surface with lightly floured rolling pin forming a 11-ince circle. Line a 9-ince pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refridgerate until ready to use.<br><br><br>
Preheat oven to 425<br><br>
In large bowl, mix until smooth and blended:<br><br>
2 Cups pumpkin, pureed if home-cooked fresh pumpkin<br>
1 Cup soymilk or rice milk<br>
3/4 Cups granulated sugar(I used raw) or 1/2 Cup honey(agave might work)<br>
1/4 Cup cornstarch<br>
1/2 Tbsp molasses or to taste (I used blackstrap)<br>
1 Tsp vanilla extract<br>
1 Tsp ground cinnamon<br>
1/2 Tsp salt<br>
1/2 Tsp ground ginger<br>
1/4 Tsp grated nutmeg (I used ground)<br>
1/4 Tsp ground allspice<br><br>
Pour into prepared crust and smooth top. Bake 10 minutes. Reduce oven temp. to 350 and bake until filling is set, about 50 minutes more. Cool on wire rack, then refridgerate overnight.<br><br>
Enjoy<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
 

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Oh how I love you!!! All the vegan pumpkin pie recipes that I found have tofu in them and we are allergic to soy so :-( I was mourning another year without pumpkin pie but I will definitely try this!
 

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<div>Originally Posted by <strong>kalamos23</strong> <a href="/community/forum/post/14705707"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Oh how I love you!!! All the vegan pumpkin pie recipes that I found have tofu in them and we are allergic to soy so :-( I was mourning another year without pumpkin pie but I will definitely try this!</div>
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<a href="http://splendidtable.publicradio.org/recipes/dessert_pumpkinpie.shtml" target="_blank">Here's</a> a recipe from the NPR show The Splendid Table, which is a great show IMO. It does call for soy milk, but I think almond or coconut milk would be even better!
 

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Check this one out from the gluten free goddess -- her tester swears it's the best pie, gf vegan or not, and i'd have to agree.<br><br><a href="http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html" target="_blank">http://glutenfreegoddess.blogspot.co...worthy-of.html</a><br><br>
Pumpkin Pie Recipe<br><br><br>
I have two more secret ingredients that make this pie work. No wait. Three. Good tasting hemp milk is a must. The reason is the thickness and richness (and the good-for-you fat- EFA's, in fact). If you can't find hemp milk, coconut milk would be the next best option. Thin non-dairy milks like rice milk aren't gonna cut it.<br><br>
Next up is tapioca starch. I prefer it to cornstarch for thickening gluten-free pie filling. There's not much in here, but it works hard to keep your custard together. Which brings me to the final magic ingredient.<br><br>
Xanthan gum. I know xanthan gum sounds like a weird and scary ingredient but in this recipe it's worth it's weight in gold because it lends a silky smoothness to the custard. And it helps to bind it (akin to what egg whites do).<br><br>
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.<br><br>
I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.<br><br>
In a food processor bowl add:<br><br>
1 14 or 15-oz can pumpkin<br>
1 1/2 cups plain hemp milk<br>
2 teaspoons bourbon vanilla<br>
2 tablespoons light olive oil<br>
1 tablespoon Ener-G Egg Replacer<br>
3/4 cup organic brown sugar<br>
1/2 cup buckwheat flour- I use Arrowhead Mills<br>
2 tablespoons tapioca starch/flour<br>
2 teaspoons baking powder<br>
1/4 teaspoon xanthan gum<br>
1/2 teaspoon sea salt<br>
1 teaspoon cinnamon or pie spice<br>
1/2 teaspoon nutmeg<br><br>
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.<br><br>
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.<br><br>
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.<br><br>
Makes 8 slices.<br><br>
Read more: <a href="http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html#ixzz0XZ9w5tHD" target="_blank">http://glutenfreegoddess.blogspot.co...#ixzz0XZ9w5tHD</a>
 
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