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Old 11-11-2010, 10:09 AM
VeganChristmasBaby VeganChristmasBaby is offline
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Quote:
Originally Posted by Seawaters View Post
I think I might like to try the vegan pumpkin pie. Will you share the recipe? I am even going to try some of the other recipes, too! Thanks so much for sharing.

Cherylle in CA
That's wonderful Cherylle!! This is her recipe - the woman who created this is Bryanna Clark Grogan, and if you go to www(dot)bryannaclarkgrogan(dot)com, you can find even more great recipes:

BRYANNA'S VEGAN PUMPKIN PIE

I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked vegan pastry crust

Blend in blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.
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Seawaters (11-11-2010)