Saturday, November 22, 2008

Vegan Pumpkin Pie

I’ve been making this pie for over ten years. The only changes I’ve made include precooking the crust for a few minutes before adding the filling, and substituting maple syrup for honey when I went vegan four years ago. Both changes improved the taste and overall quality. My experience is that anyone who likes pumpkin pie really likes this particular pie. A few people have been reluctant to try it when they learned it contained tofu. I can’t understand aversion to tofu, having eaten it all my life. I suggest instead telling people that it contains soy. Don’t forget to let people know that it’s vegan. Serving delicious vegan food is an excellent form of vegan education.

1 cup + 2 tablespoons Unbleached Flour
1/2 teaspoon Salt
1/3 cup Canola Oil
2 to 3 tablespoons Cold Water

18 ounces Silken Tofu (1.5 boxes Mori-Nu Lite Firm)
15 ounce can Pumpkin
2/3 cup Maple Syrup
1 teaspoon Vanilla Extract
1 tablespoon Pumpkin Pie Spice

1. Mix flour and salt.
2. Add oil and mix.
3. Add cold water gradually and mix until uniform.
4. Shape dough into flattened round and place between
two sheets of 15” waxed paper.
5. Roll pastry 2” larger than inverted pie dish.
6. Remove top piece of waxed paper and place crust
into a 9” pie dish, then remove remaining waxed paper.
7. Pre-bake crust for 5 – 8 minutes, then remove from oven.
8. Blend tofu in a blender or food processor until smooth.
9. Add other filling ingredients and blend until uniform.
10. Pour filling into pie crust.
11. Bake in preheated 350º to 375º oven for one hour.
Filling will firm up fully when chilled.

1 comment:

Anonymous said...

This is the best pumpkin pie. I have had the pleasure of trying it many times and will get to enjoy it again this Thanksgiving. (I hope).