zimngir
October 21st, 2004, 11:23 PM
Vegan (almost completely) Sugar free Pumpkin Pie by zimngir
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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BRYANNA’S VEGAN PUMPKIN PIE
Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust
(I use a Graham Cracker Crust here, the Keebler Reduced Fat one is vegan)
2 c. solid-pack canned pumpkin (one 14 oz. can)
(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like
canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat (OR Splenda)
1/4 c. cornstarch
1 T. molasses or blackstrap molasses 9OR Splenda Maple Syrup)
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Instructions:
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Blend in blender until smooth all ingredients until very smooth.
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.
Additional comments:
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Notes from Bryanna, IMPORTANT!
I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have eggs. One caution—MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
BRYANNA’S VEGAN PUMPKIN PIE
Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust
(I use a Graham Cracker Crust here, the Keebler Reduced Fat one is vegan)
2 c. solid-pack canned pumpkin (one 14 oz. can)
(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like
canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat (OR Splenda)
1/4 c. cornstarch
1 T. molasses or blackstrap molasses 9OR Splenda Maple Syrup)
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Instructions:
-----------------------------------------------------
Blend in blender until smooth all ingredients until very smooth.
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.
Additional comments:
-----------------------------------------------------
Notes from Bryanna, IMPORTANT!
I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have eggs. One caution—MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.