Wednesday, November 16, 2005

vegan pumpkin pie


this is a spicy, egg and dairy free pumpkin pie that doesn't use tofu. i generally don't like sweet tofu-based custards unless i'm mixing tofu with very strong flavors (like peanut butter and chocolate - yum) because i can always taste the tofu base... especially if i'm using the aseptic packaged (mori-nu) stuff. so i was really happy to find this recipe by bryanna grogan amidst her collection of free vegan thanksgiving recipes.

the flavor of the custard was excellent...very pumpkin-y and on the spicier side of the thanksgiving spectrum. my tongue is not a subtle one, either in verbal delivery or tastebud sensory reception, so i like my flavors on the stronger side. however, i had some problems with the low-fat wholewheat (low fat?!! wholewheat?!!! danger will robinson! danger!) pastry recipe that was recommended. it came out a little tough. but then again, i do seem to have the anti-pastry touch. maybe i should've been a shoe maker, then all would have fallen into place. also, after an hour in the oven the pie didn't look like it was quite done in the center. i removed it anyway thinking that it would set by the following day, which it did, kinda of but not quite enough. if you look at the picture you can see there is a slight difference in texture and color between the center and outer portions of the pie, particulary in the very center where it's just not quite firm enough. on my second trial i swapped out dough recipes and baked them up in little muffin tins, like pumpkin pie tartlets. i like a higher-crust-to-filling ratio. after about 50 minutes at 350 the smaller tarts had set and the crust was nicely browned and flakey. i think this could work out very well in a larger pie tin, but be sure that your oven is hot enough and you leave it in long enough to cook in the center. and with all recipes, don't try it out for the first time at a big gathering. halve it and give it a trial run first.

bryanna's pumpkin pie filling
2 cups solid pack pumpkin
1 cup full fat soymilk
3/4 cup brown sugar
1/4 cup cornstarch
1 Tablespoon molasses
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon each: ginger, nutmeg & salt
1/4 teaspoon allspice OR cloves

place all ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.

oil pastry

2 cups + 2 Tablespoons flour
1/2 teaspoon salt
1/4 cup oil
3 Tablespoons cold soymilk

sift together flour and salt. in a separate bowl whisk together the oil and soymilk. add wet mixture into dry mixture all at once and stir lightly with a fork. form into a ball and roll out between waxed paper. fit into pie shell. makes one 9" crust.

20 Comments:

Blogger obachan said...

I'm drooling so hard that my laptop needs an umbrella! :D

4:07 AM  
Anonymous Anonymous said...

Glad you liked the filling, Rae. A few tips about the pastry: The pastry has to be handled as little as possible AND--IMPORTANT!-- IT HAS TO BE 1/2 PASTRY FLOUR! (It does say so in the original recipe). This is VERY inportant for low-fat recipes because gluten is tenderized by fat, so, if you don't have as much fat, you need less gluten, and pastry flour is made from a lower-gluten or "soft' wheat.

7:29 AM  
Blogger rae said...

obachan: drooling all over the keyboard? yeah, that happens to me all the time too...

bryanna: sadly enough i did use 1/2 whole wheat pastry flour and tried to handle it as little as possible...what can i say except that i have the leaden touch. i like the oil crust cause, although not low fat, it is so easy to use.

8:39 AM  
Anonymous Anonymous said...

Try all pastry flour-- maybe half whole wheat and half white. I have also made this using some corn flour (very finely-ground cornmeal).

5:48 PM  
Blogger Nic said...

I've been wanting to try this myself for a while now. Unfortunately, no one in my family likes pumpkin as much as I do, so the holidays (the best pumpkin pie opportunities) are out. I will try the crust soon, though. I would certainly like to think that I have a good pastry hand and I've been wanting a good oil crust.

6:04 PM  
Blogger Harmonia said...

Again, looks FAB!

7:44 AM  
Blogger rae said...

bryanna: i'll experiment. lately everything i've baked has come out foul. i'm always improvising just the teensiest bit - probably not a good idea when baking...

nic: you could probably make an excellent pastry from hard-packed mud and old tire rubber!

harmonia: the flavors for this pie were really spot on if you like a spicy filling.

8:20 AM  
Anonymous Anonymous said...

I've been attempting to make Vegan pumpkin pies for almost a decade now.

This Thanksgiving, I was going to do a couple of test runs to see how what works and what doesn't.

I fell on this recipe from Bryanna on Sunday, but I didn't have any flax seeds in the house, so I went with 1 1/2 t of EnerG egg replacer, instead. The pastry was store-bought so I really can't comment on that right now. I used a little less than 1/2 t of fresh ginger and a little less than 1 t of vanilla. I went with the 1/4 t cloves and I probably put in only 1/8 t of grated nutmeg. The pumpkin was canned. And I ended up baking it for about 65 minutes instead of the recommended 60. I then let it set for a day in the fridge.

And ... the results:
Perfect. As soon as I cut into it, I knew I had a winner. The filling was solid and very set. My wife -- who is not a vegan -- was impressed when she saw this. The taste was perfect. In the past, I always had problems with bitterness. I could never figure out if it was from too much nutmeg or cloves or from the mori-nu silken tofu or what. That's why I was planned to cook up a bunch of different recipes and finally figure it all out. But my experiment stopped at just one recipe.

Thanks Bryanna.

9:36 AM  
Blogger Sue G. said...

I am having two vegans come for Thanksgiving this year, and I was hoping to find a good pumpkin pie recipe, and I'm so excited to have found this one! The posts from the people who worked out some issues with both the filling and the crust were very helpful, too. Thanks for posting, everyone!

9:51 AM  
Blogger Unknown said...

i'm a bit confused...i don't see flax seed in the recipe, but Anonymous referred to it. am i missing something? i'm so excited to make this recipe, and i want to get it just right!

3:02 PM  
Blogger rae said...

maniczen-nope, the recipe does not call for flax seeds or ener-g egg replacer. good luck and don't forget to let the pie set overnight.

6:25 PM  
Anonymous Anonymous said...

Do you think this would work with sweet potatoes??

7:04 PM  
Anonymous Anonymous said...

sure, the flavor will be a bit different though. any squash or sweet potato will work for a pie.

11:56 AM  
Anonymous Anonymous said...

Our sons have egg and dairy allergies and we have tried for years to find a way to make pumpkin pie. After many attempts this one works great. Same flavor and consistency as "normal" pumpkin pie. Also, better than the tofu version. A little spicy but very good!

7:33 AM  
Blogger Unknown said...

we made this pie for thanksgiving, and it was delicious! there are only 3 of us, and the pie was devoured by friday afternoon! we will be making this again and again.

8:39 PM  
Blogger Jessica said...

Wow I just tried this and it has to be the most awesome pumpkin pie I've ever tried. I used a different crust but the filling!!!! :)

7:32 AM  
Anonymous Anonymous said...

i'm using a traditional steamed pumpkin recipe. so what do you mean by 'packed pumpkin'? and would i be able to use your recipe and my steamed pumpkin?

6:12 PM  
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