I've been looking for a tofu-free vegan pumpkin pie recipe, and when I came across this one by Bryanna Clark Grogan on www.vegsource.com, I knew I had to give it a try!
One thing she mentions is that it's important to make this pie the day before serving so that it has a chance to set really well.
My main complaint about this recipe is that it uses one and a half cans of pumpkin puree, so it really works better if you make two at once - or, preferably, use fresh pumpkin!
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Step 1: Ingredients
- 1 1/4c. all purpose cups flour
- 1/3 c. non-hydrogenated vegetable shortening
- 3 T. cold water
- 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
Step 2: Make the Crust
Using a food processor, pulse together flour and shortening until mixture resembles coarse pea-sized crumbs.
Add water one tablespoon at a time, pulsing after each addition, until dough creates one mass.
Roll out dough on lightly floured surface and place in pie plate. Do not pierce crust with fork.
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!
Step 4: Bake
Bake for 60 minutes, turning halfway through.
Cover the edges of the crust with foil if they start to brown too much.
Let cool and refrigerate overnight before serving.