[callmijane]

Has anybody made pumpkin pie vegan recipe (y'know, with tofu instead of eggs)? Was it good? How different was it from traditional pie? Was the texture much different?

Thanks!

 

[laurie15]

hi there,

i made one yesterday for thanksgiving without egg, but also without tofu (i was trying something new - usually i do it with tofu). i don't like pumpkin pie, but everyone said it was bang on.

you can see it on my site (i'm a little too busy to write it all out: http://gfcf.bravehost.com under 'holiday')

 

[orapunzel]

Yes, I've made pumpkin pies for 3 years (for Xmas and Thanksgiving) and yes, I used tofu.

Texture is hardly different. You'd be hard pressed to notice. Family and friends certainly didn't.

That said, I'd do a test run with your particular tofu of choice as brands/types might make a difference, depending on your recipe.

I'm glad you brought this up as I need to make one that is soy-free this year. Gonna do some hunting and prolly make a test run on whatever I find (or adjust to suit), myself. So thanks for giving me the reminder with this thread!

 

[*Cringe*]

I made one this year! It was delicious and identical to a regular pie. I used this recipe []http://www.sunrise-soya.com/?p2=page2.jsp&page2=194], which used medium firm tofu because I can't seem to get silken tofu around here. I blended the whole thing in the blender to get it nice and smooth.

 

[froggythefrog]

Yes, it's practically identical (using firm silken tofu)! I am on the 5th time making one now. The only difference I've noticed is the vegan version will actually mold if you don't refrigerate it.

 

[Mskedi]

A couple years ago I made three different pumpkin pies and brought them to work (my colleagues were prewarned they'd be my guinea pigs

) and tried to have them guess which one was the traditional one (the other two were vegan: one with tofu, the other without).

The pies looked a bit different (one was denser, another was darker...), but when it came to the taste, they couldn't even guess. And all three pies were eaten up.

So, in general, I'd say veganizing the recipe makes little to no difference.

Wow.. I just noticed how many parentheses I used in this post. Must be tired.

 

[flvegnewbie]

I know this was not the OP question, but I when I saw this recipe the other day, it looked so good, I think I'm going to give it a try & see how it turns out this year for Thanksgiving!

'Cept of course I'm gonna use pumpkin, instead of the squash!

http://blog.fatfreevegan.com/

Another plus, it's simple!!! If you make it, please let me know how it turns out & how you like it!!!

Michelle

 

[4EverGrounded]

The one I make is stupid simple. It's just pumpkin puree, sugar, pumpkin pie spice and tofu, all whirred up and baked off. The recipe makes 2 pies which is really handy because that's how many my [flexitarian] husband will eat in about two day's time.

 

[bstutzma]

I've made them both. I think the tofu ones don't brown as nicely, but the taste and texture are spot on.

 

[froggythefrog]

Quote:

Originally Posted by bstutzma

I've made them both. I think the tofu ones don't brown as nicely, but the taste and texture are spot on.

The cooking time on the tofu version may be longer. I cook mine for an hour and a half rather than just the hour that a typical recipe states. I test with a chopstick after 45 minutes to an hour's time just to make sure I am not getting things too well done.

 

[Texaspice]

I almost always love the vegan version of all desserts but pumpkin pie was the one that I didn't like.

I used hip whip on it and that might not have helped it's cause since it is kinda gross.

I think this year I will make a vegan apple pie instead.

 

[Tofu-N-Sprouts]

I think you can taste a difference. But it's minimal and not a "bad" difference at all.

I really have to watch that my crust doesn't burn, since (as Froggy said) they do take longer.

Otherwise? I think they're absolutely just as yummy and a wonderful 'substitute' for the old dairy-filled ones....

 

[~Wonder]

Quote:

Originally Posted by bstutzma

I've made them both. I think the tofu ones don't brown as nicely, but the taste and texture are spot on.

You could do a creme brulee like top for some crispy sugary goodness, perhaps?

~Wonder