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Foolproof Vegan Pumpkin Pie Filling

9/29/2014

4 Comments

 
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Autumn has finally reached North Carolina! In recent years, autumn has only lasted for what feels like 3 or 4 days before turning into full-on winter. I'm keeping my fingers crossed that the lovely, mid-60s and slightly windy weather stays a bit longer here. I love overcast days with a bit of a breeze - perfect for jeans,  a sweater, a mug of tea and a book or a knitting project. What do you love about autumn weather? What activities/scents remind you of the changing seasons?

For me, pumpkin pie is the quintessence of autumn. I came up with this recipe on a whim and tested it a few times. I even gave out samples to a vegan and non-vegan friends and family members (while I also may have eaten nearly a whole pie all by myself . . .), who all gave me great reviews. This recipe is so easy and tasty that I honestly don't know why I shouldn't make this pie year-round.

So when you catch me in mid-April whipping up some seasonally-inappropriate pumpkin pie, don't tell me I didn't warn you!
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Felicity's Foolproof Vegan Pumpkin Pie
(makes 1 delicious pie)

Ingredients:
  • 1 pre-made, vegan pie crust (I used Keebler’s “Ready Crust: Graham”) 
  • 5 tablespoons of maple syrup
  • 1 cup of almond or coconut milk
  • 3 tablespoons of cornstarch
  • 1 can ( = 15 ounces) of pumpkin purée
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of vanilla
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of allspice or pumpkin pie spice
  • ¼ teaspoon of salt

Directions:
  1. In a saucepan, combine the maple syrup, almond milk and cornstarch.
  2. Stir the solution over a simmering until the mixture becomes a thick paste.
  3. Turn off the heat and stir in the pumpkin purée, oil, vanilla, cinnamon, nutmeg, allspice and salt.
  4. Preheat the oven to 350˚F. Pour the pumpkin filling into the pie crust and bake for 15 minutes (or until the top of the pumpkin filling turns dark orange).
  5. Remove the pie from the oven and let it cool to room temperature. Store it in the fridge for 12 hours for it to fully set. Keep the pie refrigerated for the rest of its life (which is 2-3 days).
4 Comments
Shonalika link
11/1/2014 11:55:38 pm

Would you believe I've never had a pumpkin pie? It's just not really a thing in the UK. I know for a fact I love the flavour (since going vegan and discovering recipes from all over the world thanks to the internet:P) I've had pumpkin pie reeses, oatmeal, pancakes, you name it - everything but the original dessert!

What's the consistency like? I find I don't like gelatinous deserts. Soft is ok but gelatinous curdles my stomach somehow - I can't manage things like creme brulee:P But if its more of a mousse or cheesecake-like texture I may need to give it a try. ;)

Reply
Felicity
11/3/2014 10:53:08 pm

Interesting . . . well, that makes sense that pumpkin pie is not too popular in the UK. But you have pumpkin pie Reeses?! Now I HAVE to go find a recipe for that!

I like pumpkin pie for the flavor, but as you mentioned, texture is important too. This recipe makes a pie with the consistency of a thick cheesecake - it is a tiny bit gelatinous, but much thicker than a whipped dessert like a mousse or even creme brûlée. The longer you let it sit in the refrigerator, the more solid it gets. If you're not a lover of the texture of cheesecake, though, I'd stick to the awesome-sounding pumpkin desserts you mentioned. They sound super awesome!

Thanks for asking - now I have to go hunt for some pumpkin pie Reeses! ;-)

Reply
Shonalika link
11/4/2014 12:56:46 am

Haha, I made the Reeses myself - we don't have anything pumpkin-flavour sold commercially either. Just regular Reeses in shops are all American imports and sold more expensively here for that reason. But who cares, they're not vegan and its cheaper and dead easy to make them at home!

For the pumpkin pie Reese's, I just used the filling from CCK's stuffed pumpkin cookies recipe here: http://chocolatecoveredkatie.com/2011/10/14/chocolate-cookies-filled-with-pumpkin-pie/ I made the chocolate coating myself too but you could easily just melt some and use that, either way works ^^

Felicity
11/5/2014 09:42:55 am

HOLY COW that looks like an amazing idea. Thanks for sharing the link. I now know what treat I'll be making this weekend!




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     I'm Felicity, college junior who thinks about cooking vegan foods a lot more often than I actually cook (which is pretty much never because it's either a dining hall or microwave noodles for me).

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