Sounds lovely. I am not a vegan, but I love vegan food (okay, I love all food). I just put up a recipe on my blog for cranberry soup (vegan if you use veggie stock). Having both together would be seasonal heaven!
www.courtneysconcoctions.blogspot.com
pumpkin pie
Posted by Alicia Silverstone on Nov 13, 2009
Hi there - Kind Life member Megan Lipshultz sent me this amazing recipe for tofu pumpkin pie. It's so good, and perfect for Thanksgiving! Hope you enjoy.
I found this Pumpkin Pie recipe submitted by vegweb.com user Robin a year ago, and it’s hands-down the best pumpkin pie I’ve ever had…ok, maybe 2nd to that insane pumpkin pie they make at Urth Caffe in LA, but still…considering it’s beyond easy to make, it’s freakin’ delicious.
I’ve served this time and time again to tofu-haters and they have no clue it’s filled with it. Then, once the pie is safely in their bellies, I smile and tell them that it was super high in protein because of the tofu content. Gotta love that. I feel very 007 every time I make this.
It’s a must to top the pie slices with Rice Whip or Soy Whip by Soyatoo! (exclamation point included in the brand name, just fyi) They sell these at Whole Foods and other specialty stores. If they don’t have this near you, ask your local grocery store to carry it! And careful, because some other brands of non-dairy whipped creams contain milk!! I know, crazy, right? It says non-dairy on the bottle, but you look at the ingredients and it says milk. Not sure how they get to advertise that as non-dairy, but oh well. Just be sure to check the label.
A few more notes:
For the tofu, I’ve found the Organic Firm Silken Tofu by Mori-Nu works the best.
For the pie crust, get one from your grocer’s frozen section. Try for one that’s sugar-free. You don’t need a sweet crust because the pie is the bomb all on its own.
I’m a spice freak, so I always use all the optional spices.
I think the pie is best after it has been chilled (which is good because you can make it for a dinner the night or morning before), but it’s still awesome warm.
Alright, that’s enough on the pie. Go make it! Serve it to everyone you know. And if you’re really feeling crazy, pair it with some non-dairy vanilla ice cream or if you are weird like me, pair it with the carrot cake ice cream from Rice Dream…yummmmm!
Tofu Pumpkin Pie
http://vegweb.com/index.php?topic=6174.0
SERVES 8
INGREDIENTS
1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
STEPS
Preheat oven to 425 F.
Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don't use the low fat tofu, then the pie tastes like it was made with tofu.
I found this Pumpkin Pie recipe submitted by vegweb.com user Robin a year ago, and it’s hands-down the best pumpkin pie I’ve ever had…ok, maybe 2nd to that insane pumpkin pie they make at Urth Caffe in LA, but still…considering it’s beyond easy to make, it’s freakin’ delicious.
I’ve served this time and time again to tofu-haters and they have no clue it’s filled with it. Then, once the pie is safely in their bellies, I smile and tell them that it was super high in protein because of the tofu content. Gotta love that. I feel very 007 every time I make this.
It’s a must to top the pie slices with Rice Whip or Soy Whip by Soyatoo! (exclamation point included in the brand name, just fyi) They sell these at Whole Foods and other specialty stores. If they don’t have this near you, ask your local grocery store to carry it! And careful, because some other brands of non-dairy whipped creams contain milk!! I know, crazy, right? It says non-dairy on the bottle, but you look at the ingredients and it says milk. Not sure how they get to advertise that as non-dairy, but oh well. Just be sure to check the label.
A few more notes:
For the tofu, I’ve found the Organic Firm Silken Tofu by Mori-Nu works the best.
For the pie crust, get one from your grocer’s frozen section. Try for one that’s sugar-free. You don’t need a sweet crust because the pie is the bomb all on its own.
I’m a spice freak, so I always use all the optional spices.
I think the pie is best after it has been chilled (which is good because you can make it for a dinner the night or morning before), but it’s still awesome warm.
Alright, that’s enough on the pie. Go make it! Serve it to everyone you know. And if you’re really feeling crazy, pair it with some non-dairy vanilla ice cream or if you are weird like me, pair it with the carrot cake ice cream from Rice Dream…yummmmm!
Tofu Pumpkin Pie
http://vegweb.com/index.php?topic=6174.0
SERVES 8
INGREDIENTS
1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
STEPS
Preheat oven to 425 F.
Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don't use the low fat tofu, then the pie tastes like it was made with tofu.
- Recent discussion
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- 55 Responses
-
- Courtney
- Nov 16, 2009
- 48
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- Lindsay Nixon
- Nov 18, 2009
- 49
I have a great crustless pie recipe I'll have to email you.
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- Ty-K Berry
- Nov 24, 2009
- 50
I made this two days ago! Started eating it yesterday. There are 2 slices remaining! I dig it!
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- Ty-K Berry
- Nov 24, 2009
- 51
My absolute 'fave' dessert from Alicia's book is the MIXED BERRY CHEESECAKE on pp 192-93. I made/ate TWO <thus far> & am seriously entertaining making my 3rd tomorrow!
IT IS TO LIVE FOR~ :-)))
IT IS TO LIVE FOR~ :-)))
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- Laura Collins
- Nov 25, 2009
- 52
Alright, heading to the store to by the ingrediants right now!
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- Nicole Bruneteau
- Nov 27, 2009
- 53
For Thanksgiving I brought a Vegan feast to share with my carnivorous fam, and they were all such good sports, they tried everything and it was almost as if it brought us all closer together. My mother in law seemed relieved that she didn't have to make her usual half-hearted effort to accommodate my diet, and also happy to have more options on the table for everyone. My menu included 'Nut Roast Extraordinaire' (bomb dot com!), veg mashed pots, sweet pots, garlicky greens, your awesome pumpkin pie and my own concoction- chocolate blueberry loaf cake. Nummers!
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- Karen Singer
- Nov 27, 2009
- 54
Ok you are soooooooooooo very much going to laugh at me, Nicole - I just went to look for your 'Nut Roast Extraordinaire' recipe at bomb dot com - got nowhere of course - LOLOLOL!!!!!!! OMG, how about www dot stoopidKaren dot com???!!! O.o!!!
Alright, so where IS that recipe, girl??!!
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- Maggie Mae Reid
- Feb 3, 2010
- 55
Recipes like this one make me think being Vegan is totally possible...
Can't wait until your cookbook comes so I can make all the recipes!
Can't wait until your cookbook comes so I can make all the recipes!
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- 55 Responses
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