Getting ready for thanksgiving tonight and had to find a new recipe for my vegan pumpkin pie, as the tofu based recipe I have been using the last few years just never does the trick. Thankfully, each year I bake this pie I am a little more experienced with vegan baking- so this year I knew it was the tofu I really needed to do without and to seek a better binding ingredient. I based this recipe off of an almost identical one I found on a Mothering.com message board. I doubled it and my hubby and I dug into the first pie tonight. WE LOVED IT. This is one for our family cook book.
1 14oz can pumpkin
1/2 cup "milk" - soy or whatever
1/4 cup cornstarch
1/3 cup maple syrup
1/2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1 tsp vanilla extract
9" pie crust
Preheat oven to 375.Put all filling ingredients in food processor. Blend until smooth. Dump filling into crust. Bake 40-45 minutes. Remove from oven and let cool.
1 14oz can pumpkin
1/2 cup "milk" - soy or whatever
1/4 cup cornstarch
1/3 cup maple syrup
1/2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1 tsp vanilla extract
9" pie crust
Preheat oven to 375.Put all filling ingredients in food processor. Blend until smooth. Dump filling into crust. Bake 40-45 minutes. Remove from oven and let cool.
