Sunday, August 13, 2006

a Thanksgiving miracle!

Yes, I realize it's a little early to be thinking about Thanksgiving, but I made an awesome, incredible, near-to-the-real-thing vegan pumpkin pie last night!!!! I thought I was going to have to either forego the pie, or eat dairy and eggs, but no! Awesome, tasty, and my friend Michelle (who is an omnivore who likes tofu) said it was great, too. It was also incredibly easy to make -- I think I had the pie in the oven in about 7 minutes. (I used a prepared piecrust. I have made my own pastry many, many times in the past, but I have had bad luck making wholegrain ones . . . bah. So I bought one this time 'round -- it's fabulous!)

Here's the recipe, originally from vegweb.com (but slightly adjusted by me and a few others):

Tofu Pumpkin Pie

Ingredients:
16 ounces pureed pumpkin
3/4 cup natural granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 tablespoons cornstarch
12-ounce package firm silken tofu, obvious water poured off
1 9-inch unbaked pie shell (preferably whole grain)

Directions:
1. Preheat the oven to 425.
2. Dump all of the ingredients except the pie shell into your blender and process until completely smooth. (Alternately, you can dump everything in a mixing bowl and use a hand blender to puree it all.)
3. Pour the pumpkin filling into the pie shell. Bake for 15 minutes.
4. Turn the heat down to 350 and bake for an additional 40 minutes.
5. Cool the pie one hour, then chill completely before serving.

And now, some photos . . .

On it's way into the oven:
example

Cooling:
example

I couldn't wait until it chilled to try a piece, so it broke a little bit (but held together well after fully chilled):
example

Yum.

6 comments:

madeinalaska said...

pie looks great I have made that pie a couple of times and really non vegans are non-the-wiser, eh?

EatPeacePlease said...

This looks good to me even though I've never had pumpkin pie in my whole entire life (eggs, usually). Tell me, what is pumpkin pie spice? Nutmeg?

Catherine said...

Leslie, pumpkin pie spice is usually a blend of cinnamon, nutmeg, cloves, and ginger. Yum!

Madeinalaska, my nonvegan friend who tried it knew it was vegan, but is very willing to try new things. She happily ate scrambled tofu at my house once, never really having had tofu before. The pie is awesome, regardless! I had a piece for breakfast this morning. :)

KleoPatra said...

That pie must be sinfully delectable! I'm not a pie fan because i'm simply not a crust fan, but the filling is making me drool!!

Crystal & Ryan - Café Cyan said...

I've made a similar pie for Thanksgiving for the last couple years and no one knows it's tofu! I like to buy those premade little pastry cups and pipe it in there for quick bite desserts - just obviously bake for less time than a whole pie.

It's awesome that you made it in August too :)

-Crystal

Johanna3 said...

i made a few pumpking pie from that web site and yes the recipe is so good that nobody miss the regular one. i wish mine looks as good as you, usually mine crack a lot in the top.