Vegan Pumpkin Pie

Step 3: Make the filling

In a food processor, combine all filling ingredients and process until smooth.

After tasting the final pie, I would definitely suggest adding tofu or flour at this step, as the finished result was very similar to eating a can of pumpkin puree with no real body to it!

Comments

[Ratatosk]

Instead of soymilk, I'd suggest using a thick nut-milk. You can buy mimicreme, which is easy and pretty great (it's almonds and cashews, so there are allergen issues) or you can make it yourself. I like to make cashew milk and cook it until it gets really thick, almost a pudding consistency. I use cinnamon sticks and cardamom pods while its simmering. It should add some body and fat to the dish.

You can also try caramelizing the sugar before you put it in. It adds another layer of complexity to the flavor.

[scoochmaroo]

Now those are great suggestions! I was considering using soy creamer instead of soy milk, but it has a distinctive flavor to it that I wasn't sure I wanted. Mimicreme sounds awesome!

[gadsden]

You could try cornstarch as a thickener. Other vegan thickeners are xanthan gum, guar gum or possibly one of the fiber powders used for "regularity" issues. Some of them get quite jelly-like if allowed to sit for a few minutes. Also, you could try pectin ( made from apples).

Also, try palm sugar if you can find it - usually in Asian food stores.

It's hard to eat anything that doesn't harm anyone, sad to say: Sugarcane cutters have a miserable life (humans are animals too) and sugarcane fields are what destroyed the Everglades, habitat of millions of animals; using honey is stealing from bees, etc. But I'm all for veganism.

Great recipe, btw! Go vegans!