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Topic: Helps? (Good enough for nonvegans) vegan pumpkin pie, please!  (Read 835 times)
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sarchan
« on: November 20, 2005 05:12:26 PM »

Hey there.  So I am cooking Thanksgiving dinner for my omni family, and while I am actually cooking them a (free range) turkey (which I am feeling a bit guilty about. . .but I love my family), I would like to make as many other dishes as possible vegan (perhaps without them knowing, hehe).  So before I started moving toward veganism I made awsome pumpkin pie with eggs and evaporated milk.  I tried a recipe about a week ago that used silken tofu, and it was alright, but not amazing.  So I need help!  And what does anyone know about egg replacer?  I've never used it before (always used flax seed, or banana) but I've heard mixed reviews about it.  Any suggestions would be *majorly* appreciated! Wink
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pastiche
« Reply #1 on: November 21, 2005 02:20:40 AM »

i made these pumpkin pie bars from a recipe on vegweb.com last year. i loved them. maybe you could use this recipe and throw it into a pie shell??

Ingredients (use vegan versions):
4 oz soft tofu
1/2 mashed banana
1 cup unsweetened applesauce
1 cup granulated vegan sugar
2 cup unsweetened pumpkin
2 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground
1 teaspoon cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
vegan powdered sugar for sprinkling
Directions:
Preheat oven 375 degrees. Rub veggie oil or spray in 1" deep, 8" by 12" pan.

Blend tofu and banana in blender. Mix tofu, applesause, pumpkin, sugar. Blend in flour, baking powder, baking soda and spices. Spread mixture evenly in pan. Bake for 25 minutes. Cool in refrigerator for 5 hours to "set" tofu. It will be spongy moist texture, just like pumpkin pie. Before serving, sprinkle with powdered sugar!

Serves: many

Preparation time: approx. 1 hr. plus the refrigeration
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sarchan
« Reply #2 on: November 21, 2005 12:58:48 PM »

thanks Wink
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The mosquitoes are not vampires. The moon is not your mother,
even if she is preparing for a total eclipse.
newtie
« Reply #3 on: November 23, 2005 01:19:28 PM »

Hope this isn't too late- I use the pumpkin pie recipe from How it All Vegan and I love it.  Much better than the tofu version, because I have made that one too!

1 1/2 cups soy milk
egg replacer (enough for two eggs)
1 16oz. can of pumpkin
1/2 cup sweetener
1 tsp. cinnamon
1/2 tsp. powdered ginger
1 pie crust

Preheat oven to 350 degrees F.  In a large bowl, whisk together the milk, and the egg replacer.  Add pumpkin, sweetener, cinnamon, and ginger and mix together well.  Pour into pie crust and bake for 30-40 minutes until center is firm.
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