I just made 10 of these in the last week (some for a vegan outreach Thanksgiving thing) and all the omni's thought it tasted like the real deal:
These were modifed from the recipes I found at vegweb.com (I did the original recipe and found my modifications to be more like the egg/condensed milk version).
Pumpkin Peace Pie (MAKES 2)
My notes make this look long and complicated, it's not at all.
1 29 oz canned pumpkin (All brands are vegan, it's just pumpkins. Make sure yours reads just pumpkins. Some brands already add spices, and that would not be good.)
1 1/2 cups vegan sugar (this means turbinado, found cheaply in bulk at health food stores. It's basically unrefined sugar, or sugar in the raw [found at regular grocery stores]. Unrefined sugar is not "bone chared" with animal bones as white sugar is).
1 teaspoon salt
2 teaspoons pumpkin pie spice (this is about $2.50 - 3.00 for about 10 pies)
1 16oz silken tofu (FIRM)
The key to tofu is the different consistencies. In this case you want SILKEN but FIRM. I get the Mori-Nu brand and it lasts unrefrigerated for a LOOONG time). I get two containers and use 1 1/2 to make two pies (12.3 oz per container, so basically I use more tofu than the original recipe and my pies are creamier with less sugary taste). You can also get a 16 ounce Silken Firm. Remember, you must use firm. That's right, I use 18 oz and it comes out better!
* EnerG Egg Replacer for two eggs. This is a startch that is avaialbe at health food stores and I've seen it at regular stores too for baking without eggs. It's about $5.00 and you get the equivalent of about 153 eggs. Follow instructions on box to make the equiv. of 2 eggs (or email me and I'll tell you)
* 2 unbaked 9 inch pie shells (see recipe for 10 min. quick crust)
Mix together the pumpkin, salt, vegan sugar, and pie spice.
Food process the Silken Firm tofu until smooth. Stir into the pumpkin mixture, add the EnerG egg replacer for 2 eggs. Mix together and pour into the pie shells.
Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 325 and continue to bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean (or almost clean). Let it set for a couple hours to cool and refridgerate. Bake this on the middle rack. If you use a glass pie pan, check the pie earlier as glass conducts heat more quickly. If you use a dark pie pan, check earlier as well. These are basic baking tips for both vegan and non-veg cooking.
Makes: 2 pies
World's Easiest Pie Crust (makes 2)
I've doubled the recipe and increased volume and also did a few more things as there is not enough in the original recipe to make edges for the pie so that you can get them out of the pan.
3 1/2 cups whole wheat PASTRY flour (don't use bread flour)
1 teaspoons salt
4 tablespoons vegan sugar (turbinado or sugar in the raw)
1 1/4 cup oil (Expeller pressed Safflower Oil is what I use and recommend)
5 tablespoons vegan soymilk
1 tablespoon water
Mix dry ingredients. Add liquids mush it together with your hands. Split the mush into two fairly equal chunks. Place each chunk into a 9-inch pan and start mashing it into shape. Don't worry, just work it into shape. Bring it up the sides and then form the edges. Make it an even thickness (you'll be able to tell). Use a fork to make design around edge. Put in the freezer for 5 min. Then fill with the filling and bake as instructed for the pie.
Takes about 10 min total for two crusts.
Eat in Peace,
"As long as there are slaughterhouses, there will be battlefields."
-- Leo Tolstoy
"It is my view that the vegetarian manner of living by its purely physical effect on the human temperament would most beneficially influence the lot of mankind."
-- Albert Einstein, Letter to Vegetarian Watch-Tower, 27 December 1930