Sunday, November 29, 2009

Pumpkin Pie

Finally, I have got a recipe for soy-free, dairy-free, eggless pumpkin pie! This year's experiment was a success. It's an adaptation of Bryanna Grogan's Vegan Pumpkin Pie, and my own tofu pumpkin pie recipe.


1 unbaked pie crust
4 Tbsp. cornstarch
3 cups steamed and puréed pumpkin (or canned)*
1 Tbsp. molasses (not blackstrap)
1 cup sugar
1-1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt


Preheat oven to 350 deg. F. Place rolled-out pie crust dough in 9” deep-dish pie pan. Trim edges and prick bottom and sides with a fork. Reserve extra dough, if desired, and make a garnish (see below). Bake the pie crust for 10 minutes. Remove from oven and cool while making the filling.

In a large bowl, stir cornstarch and a small amount of pumpkin together until smooth.

Add the rest of the pumpkin and remaining ingredients. Blend until smooth. Pour into pie crust and bake for 1 hour. Remove from oven and allow to cool for several hours, to get a good “set.”

Garnish: roll out remaining pie crust dough and make leaf shapes with cookie cutters, and little acorns as 1/2” balls. Bake on a cookie sheet at 375 deg. F until golden brown. Arrange on top of pie just before serving.

* Note: I cook my own pumpkin for the purée. It's easy to use a steamer to cook cut-up pumpkin chunks (about 1"), slice the skin and strings off after cooking, and purée in a food processor or blender. This produces a light, wonderful texture for the pie. If you use canned pumpkin, you might want to mix a little rice milk or water in, to get a consistency of stirred yogurt.

adapted from Bryanna Grogan’s Vegan Pumpkin Pie,

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