BRYANNA'S VEGAN PUMPKIN PIE
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.
Preheat oven to 350 degrees F.
Have ready, one 9" unbaked pastry crust
Blend in blender:
2 c. solid-pack canned pumpkin (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
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
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.
Recipe by Bryanna Clark Grogan from www.vegsource.com
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