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Discussion Starter · #1 ·
I am trying to find a recipe that will make more of a smooth, custard-style pumpkin pie similar to that made with evaporated milk. I want to make a baked pie rather than a refrigerated one. Do you think soymilk or tofu does that better?
 

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I've made a tofu pumpkin pie that turned out almost identicle to non-vegan ones that use evaporated milk. It was a baked one and was really good. I havn't ever seen a vegan pumpkin pie recipe that doesn't call for tofu though, so I don't know how using soymilk would turn out.
 

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i have made both with success. i made the non-tofu version for thanksgiving this year, and every non-vegan said it tasted just like "real" pumpkin pie. i've also used tofu, and i tried an experiement without it - and it worked! i'll probably 'never go back'.
 

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We just made two with soymilk and they turned out great! I couldn't tell the difference. We used the recipe from How it all Vegan <img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:">
 

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Karen,<br><br>
This is my own recipe.<br><br><br><br>
[pumpkin pie]<br><br><br><br>
2 c. fresh or canned pumpkin, pureed (NOT pie filling)<br><br>
2/3 c. Sucanat<br><br>
1/2 c. unsweetened soymilk<br><br>
1 c. water<br><br>
6 tbsp. cornstarch<br><br>
1 tsp. cinnamon<br><br>
1/2 tsp. nutmeg<br><br>
1/4 tsp. cloves<br><br>
1/2 tsp. salt<br><br><br><br>
crust:<br><br>
1/4 c. teff flour<br><br>
3/4 c. Mesa Sunrise cereal, crunched<br><br>
3 tbsp. vegetable oil<br><br>
2 tbsp. soymilk<br><br>
2 tbsp. Sucanat<br><br>
1 tsp. salt<br><br>
1/4 tsp. xantham gum<br><br><br><br>
mix crust ingredients together, and press into lightly oiled pie plate. Bake at 350F for<br><br>
10 minutes. remove and let cool.<br><br><br><br>
meanwhile, in a saucepan, combine pumpkin, Sucanat and spices. Add water and milk, and bring to a boil,<br><br>
then add cornstarch. Boil again, then simmer until thickened.<br><br><br><br>
once cooled, add into crust, and bake at 375 for 30 minutes.<br><br><br><br>
*note: i made the crust and filling the night before, so i did not have to wait until<br><br>
they were cooled.
 

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I made a pumpkin pie last week. The "old" recipe from the Libby's can did call for actual milk, which is the recipe my mom still uses. I subbed with soymilk and it came out great! I use the canned pumpkin and put in my own spices--not the pie filling mix.
 

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Country dreamer, I am sure that you could use your version of whatever you use for sugar (sugar, Sucanat, honey (if you aren't vegan), real maple syrup, agave...)<br><br><br><br>
you're all welcome. it turned out really well! i had never made a pumpkin pie of any sort before, so it was nice. it was pretty, too!
 

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Discussion Starter · #12 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>DieselAmy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I made a pumpkin pie last week. The "old" recipe from the Libby's can did call for actual milk, which is the recipe my mom still uses. I subbed with soymilk and it came out great! I use the canned pumpkin and put in my own spices--not the pie filling mix.</div>
</div>
<br><br><br>
That is exactly what I was hoping to do with my pumpkin pie recipe. I just wanted to be somewhat assured it wasn't going to turn out funky like some things can when you substitute alternative ingredients.
 

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I just made one, using evaporated soymilk (which I got the recipe for in VB) and ener g egg replacer. It turned out great, very custardy. I'll probably make another one soon, since I have another can and loads of pie crust dough in my freezer.
 

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I'm not fond of the texture of pumpkin pie made with tofu. This is my favorite recipe, but I leave out the molasses, since I like it a little lighter.<br><br><br><br><a href="http://veganconnection.com/recipes/pumpkin_pie.htm" target="_blank">http://veganconnection.com/recipes/pumpkin_pie.htm</a>
 
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