Vegan Pumpkin Pie Filling
2 cups canned pumpkin or pumpkin puree
1 cup organic soymilk
1/2 cup honey
1/4 cup cornstarch*
1/2 tablespoon molasses
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
2 cups canned pumpkin or pumpkin puree
1 cup organic soymilk
1/2 cup honey
1/4 cup cornstarch*
1/2 tablespoon molasses
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
Bake at 350 for 45-50 minutes.
*To prevent clumping, the cornstarch can be mixed in with the soymilk before being added to the rest of the ingredients. I have also found it can be added slowly to the pumpkin/soymilk mixture if you have a good wire whisk (cheap whisks need not apply).
I have not yet found a good vegan pie crust recipe, so I use this one when I make this pie, with a couple of modifications. I use whole wheat pastry flour instead of white flour and add about 1 tsp sugar with the other ingredients.
If you have any suggestions for vegan crusts please leave them in the comments. :)
2 comments:
Here's my vegan pie crust recipe:
Ingredients
1 1/3 cup sifted flour
1/2 tsp. salt
1/3 cup oil
3 Tbs milk substitute (soy, rice, whatever you’ve got should work)
Directions
Measure and sift flour and mix with salt. Mix oil and milk and then add to flour/salt all at once, stirring until all flour is soaked up into a ball of dough.
Roll out between two sheets of wax paper until you have a round about as wide as the wax paper. Peel off of wax paper and lay carefully in pie pan. This crust can handle being manhandled and tearing off pieces to add to skimpy areas – so beautify it all you like.
Make sure there are no air pockets underneath crust and poke with a fork.
Pour in filling of your choice. Bake as your filling requires or for 50 min. at 400 degrees
*Note
A second recipe of dough is needed to make an “upper” crust. Mix each batch separately for best results.
Thank you so much Tara! I will have to try that. :)
Post a Comment