Recipe: Organic Vegan Pumpkin Pie (tofu-free)
Suitable for: Vegans and everyone else
Serves: Makes 2 regular sized pumpkin pies or 4 mini pies.
NOTE: This recipe makes enough pumpkin filling for 2 regular (8-9 inch) pies, BUT they will be thin - as in you'll have less than an inch of filling, but being as this is a rich tasting filling I like that. If you want thicker pies, make a double batch of the filling.
I don't really love pumpkin pie made with tofu, so this year I set out to make a pie that was tofu free. This pie is very creamy, tastes awesome and will please all pie lovers.
- 2 cups favorite organic flour I used whole wheat pastry flour.
- 1 teaspoon salt.
- 2/3 cups vegan shortening - I use spectrum organic shortening, but you can use any veggie shortening you like.
- 4-7 tablespoons icy cold water.
To make your crust (makes enough for two 9 inch pie crusts)
- Combine the salt and flour.
- Cut in the shortening with a pastry cutter or fork until it looks crumbled.
- Drizzle water, two tablespoons at a time over mixture, using a fork to get the dough wet. Once the dough is damp through and through, stop adding water!
- DO NOT KNEAD!
- Pull your dough into two halves, form a ball with each and roll out into the size you need for your pie plate.
Pumpkin Pie Filling Ingredients
- About 2 cups of organic pureed pumpkin
- 1 cup alternative milk - I used organic vanilla soy milk, almond would work well too.
- 3/4 cup organic white sugar
- 1/2 teaspoon salt
- About 3 tablespoons of cornstarch - err on a little more is better side, i.e. use at least 2.5 tablespoons
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons organic, vanilla extract
- Optional - tablespoon of flax meal (I add this to lots of stuff, but you don't have to)
Make your filling
Combine all the filling ingredients, pour into prepared pie shells and bake at 350 degrees for about 60 minutes.
DO NOT over-bake or the filling will pull away from the crust as illustrated above. It's best to take your pumpkin pie out of the oven when it's set, but still a wee bit jiggly. It will set up as it cools.
After removing it from the oven, let it cool a bit, then pop your pie in the fridge for three hours or overnight so it totally sets up.
The kids at my house (and me) thought this pie was perfect in both taste and texture. The other adults I taste-tested this pie on, though they loved the general taste and texture, thought the filling could be a bit more spicy. So, if you like your pie with more kick, go ahead and add more spices. Next time I'll likely add a bit more nutmeg and cinnamon, but leave the rest as is.