Tuesday, November 26, 2013

vegan pumpkin pie


Dietary restrictions can be tricky with traditional holiday foods. While creating a meal that everyone will eat and enjoy is nearly impossible, a vegan pumpkin pie doesn't have to be. Using a little bit of silken tofu and cornstarch to bind this pie together, your friends and family will devour it- and have no idea it's vegan. If you're pressed for time, you can use a pre-made vegan pie crust, but I promise the extra effort that goes into this crust is totally worth it. 




Vegan Pumpkin Pie

for the crust
  1 1/2 cups all-purpose flour
  1/2 teaspoon salt
  1/2 teaspoon cinnamon
  1/2 cup shortening
  3 tablespoons cold water
  2 tablespoons apple cider vinegar
for the filling
  2 3/4 cups pumpkin puree
  1/4 cup silken tofu
  1/4 cup non-dairy milk
  1/3 cup brown sugar
  1/4 cup maple syrup or molasses
  2 tablespoons oil
  1 teaspoon cinnamon
  1/2 teaspoon nutmeg
  1/2 teaspoon dried ground ginger
  1/2 teaspoon ground cloves
  1/4 teaspoon allspice
  1/2 teaspoon salt
  2 tablespoons + 1 teaspoon cornstarch

To make the crust:

Sift flour, salt, and cinnamon into a medium bowl. Cut 1/4 cup of shortening into the flour mixture with a pastry cutter until it is fine and sandy. Cut other half of shortening into mixture until pieces of shortening are about the size of a blueberry. Sprinkle 1 tablespoon of water over mixture and mix lightly with fork. Repeat with apple cider vinegar and then water, alternating between the two until mixture is moist. Press mixture into a ball in the bottom of the bowl with your hands. Cover bowl with plastic wrap and chill for 20 minutes. After chilling, place dough between two pieces of wax paper and roll with rolling pin until about 1/4 inch thick. Peel off wax paper and press dough back into a ball. Return dough to bowl, cover, and chill for another 20 minutes. After chilling, roll out dough on a floured surface until 1/8 inch thick. Press dough in a greased pie pan and finish the edge however you prefer. Prick crust with a fork. Bake crust at 350º for 10 minutes. Prepare filling.

To make the filling:

Add pumpkin puree, tofu, non-dairy milk, brown sugar, maple syrup, and oil to a food processor or blender. Mix until smooth. Sift cornstarch, salt and spices together and then sift into food processor. Mix until completely blended. Pour filling into the pre-baked crust. Bake pie at 350º for 55 minutes to 1 hour. If crust edges start to brown too quickly, cover with foil or pie shield. When pie is done, it will still jiggle slightly, but should be mostly firm. Let cool for 20 minutes and then refrigerate overnight.

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