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Divinely Delicious Vegan Pumpkin Pie
08/01/2010 | by Susan Powter
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Pie Filling Ingredients:

  * 1 unbaked single vegan pie crust
  * 2 cups fresh cooked, puréed pumpkin or butternut squash - see directions below. (Or one 16 oz can)
  * 3/4 cup full fat coconut milk
  * 1/3 cup silken tofu
  * 2 Tbsp all purpose flour
  * 1 tsp vanilla
  * 1 tsp cinnamon
  * 1 tsp ginger
  * 1/2 tsp nutmeg
  * 2 Tbsp light organic molasses (NOT blackstrap - too strong)
  * 1/2 c. organic unbleached cane sugar OR brown sugar
  * 2 Tbsp Ener-G egg replacer

Pie Filling Directions:

  1. Preheat oven to 425 degrees
  2. Blend all ingredients in a blender or food processor
  3. Pour the pie filling into the unbaked pie crust (dust with flour first)
  4. Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be slightly jiggley in the center
  5. Remove from oven and cool completely before serving

Cooking Pumpkin Or Squash:

  1. One 3 - 4 lb pie pumpkin, or butternut squash
  2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
  3. Place in a large baking pan, filled with 1/4 inch of water, and cover with foil or a tight fitting lid
  4. Bake at 350 degrees for 1 hour, or until tender
  5. Let cool, covered, then scoop the pumpkin out of the skins
  6. Puree in a food processor, blender, or put through a sieve or food mill
  7. Refrigerate or freeze what you don’t need for pumpkin bread or pumpkin soup

Thank you Savvy Vegetarian

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