Wednesday, July 25, 2012

Vegan Pumpkin Pie


Last weekend I made this yummy pumpkin pie.  For those of you who'd like to give vegan baking a whirl, this is for you!  It comes together very quickly...and then all you have to do is enjoy the delicious scent wafting through your home!  :)  
This recipe is from The Joy of Vegan Baking by Colleen Patrick- Goudreau.


I didn't have the pecan halves to decorate the top of my pie but it was still very tasty!  




Ingredients:
  • 1 pie crust
  • 16 pecan halves
  • 12 ounces (340 g) silken tofu (firm)
  • 2 cups (400 g) pumpkin puree
  • 1/2 cup (170 g) pure maple syrup
  • 1/2 cup (115 g) firmly packed light brown sugar
  • 1/4 cup (32 g) cornstarch or arrowroot powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


                                     Directions:

Preheat the oven to 350°F (180°C, or gas mark 4). Prepare your pie crust or remove a store-bought crust from the freezer/refrigerator. (Thaw the crust if you are using frozen.)

Spread the pecans on a cookie sheet. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside for garnish.
In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. You may have to scrape down the sides of the bowl a few times.  Pour the filling into the baked crust, and smooth the top with a spatula.
Bake for about 40 to 45 minutes, or until the crust is lightly browned and the outermost inch (2.5 cm) of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.
Transfer the pie to a wire rack. Gently press the 16 toasted pecan halves into the filling in 2 concentric circles (or any design you like). Cool to room temperature and then chill until set, 1 to 2 hours. Serve chilled or at room temperature.


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