I’m was dreaming of Thanksgiving yesterday.
So I made a Pumpkin pie. I’ve never made a pumpkin pie before.
Vegan MOFO, Take 2.
The crust was a recipe from C’est La Vegan.
Vegan Graham Cracker Crust
6 tablespoons non-dairy margarine
1 1/2 cups vegan graham crackers, crumbled
1/4 cup sugar
Melt the margarine. Mix together graham cracker crumbs and sugar. Add the melted margarine and stir to combine. Press the mixture firmly into your oiled pie plate.
Notes: I used a 9-inch pie plate. There’s no need to pre-bake this crust.
The pie filling was adapted from Food.com.
1 (16 ounce) can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 (12 ounce) package soft tofu, processed in blender until smooth
1. Cream pumpkin and sugar.
2. Add salt, spices, and tofu.
3. Bake at 350 for 60 minutes.
4. Chill and serve.
Good thing I tested this recipe out before the big day. I forgot the silk tofu in the filling. Ten minutes into the baking process, I remembered. The filling was so good that I was okay with eating this pie as a pudding if it didn’t firm up. I licked the bowl clean. YUM.
So, it didn’t firm up, but it was still delicious. To be honest, I don’t know if it really needs the tofu. But it does need to be firmer. So next time I’ll remember the tofu and try a way to cut the sugar a bit.
On a random note.
I’m also dreaming of
making eating this.