Jan Norris: Food and Florida

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Vegan Pumpkin Pie – Made with Tofu, It’s Creamy

October 26th, 2011 · No Comments

Vegan Pumpkin Pie - /photo by Lynn Kessel

A fellow food writer, Lynn Kessel from Tampa, went to the Tampa Bay Veg Fest – all things vegetarian and vegan.

It was there she found this pumpkin pie, a vegan pie made with tofu.

I’ve borrowed it from her blog – go here to read it and get more great recipes and food news. She’s great!

Here’s the recipe:

VEGAN PUMPKIN PIE

  • 1 unbaked 9-inch pie crust (recipe below)

Filling:

  • 3/4 pound tofu, soft or medium
  • 2 cups canned pumpkin (plain)
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 1 1/2 tablespoons molasses
  • 1 teaspoon salt

Preheat oven to 350 degrees, and then mix all filling ingredients until smooth in a blender container – this makes it ultra smooth. Pour into unbaked crust and bake for 1 hour.

Pie crust dough:

  • 2 cups white flour or blend of flours
  • 3/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons vegetable shortening

With a fork, mix 1/3 cup ice cold water into ingredients to form pea-sized lumps. Roll and shape to fit into 9-inch pie pan.

Makes 1 9-inch pie.

 

 

 

Tip: Use a blender!

 

Tags: Baking: Cheap therapy · Holiday cooking · Vegetarian

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