vegan pumpkin pie

All posts tagged vegan pumpkin pie

My Perfect Pumpkin Pie recipe!

Published October 17, 2012 by Vegan Derby Cat Party

All my hard work last year testing pies and working on a recipe paid off with my little masterpiece here. And pumpkin pie season this year has definitely begun! I already made two pies this week, 1 for Thomas, and 1 for a coworker who’s not even vegan and loved it! And I’m making two more pies (crustless) for me and another coworker this week, and possibly a couple more next week! The original post has been receiving lots of traffic, so I thought I’d go ahead and share it with you for VeganMofo, with plenty of time to get rotated in to your holiday meals! Try it and see what you think 🙂

PS – I also tried out my theory of eating it warm and custardy and it was delicious. I ate it the first “slice” after it had cooled on the counter for about an hour. The house smelled so good, it was hard to resist. It won’t really firm up until it’s fully cooled in the fridge though!

Vegan Derby Cat Party

I’m happy to report that my last trial pumpkin pie last night came out PERFECT! 😀 This was my third attempt and it yielded a pie with the absolute perfect texture. Not too soft, not too firm, lots of pumpkin goodness and just the right amount of spice. I was waiting until today to see what resulted after the full chilling in the fridge, but Thomas knew right away when he dug in that this was the one. I’m about to go make 5 of these for tomorrow! I’m going to make one in a glass pie plate without crust for those that wanna keep it low in fat and calories. (Or ahem, those of us who have been testing pies all month! ; ) I’ll update with how that works out too. I may be putting up some more recipes today for those of you looking for a last…

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Ty’s Perfect Pumpkin Pie (Vegan)

Published November 23, 2011 by Vegan Derby Cat Party

I’m happy to report that my last trial pumpkin pie last night came out PERFECT! 😀 This was my third attempt and it yielded a pie with the absolute perfect texture. Not too soft, not too firm, lots of pumpkin goodness and just the right amount of spice. I was waiting until today to see what resulted after the full chilling in the fridge, but Thomas knew right away when he dug in that this was the one. I’m about to go make 5 of these for tomorrow! I’m going to make one in a glass pie plate without crust for those that wanna keep it low in fat and calories. (Or ahem, those of us who have been testing pies all month! ; ) I’ll update with how that works out too. I may be putting up some more recipes today for those of you looking for a last minute side. If not, have a Happy Thanksgiving everyone! ❤ This recipe doubles beautifully. (Want to make two pies? Jump down to the double batch instructions!)

Ty’s Perfect Pumpkin Pie  (Vegan)
8 servings

1.5 cans pumpkin puree
1/2 package (~6oz) of silken tofu (I used mori-nu organic firm)
1/2 c. sugar* (I used evaporated cane)
1/4 c. brown sugar*
1/2 tsp. salt
1 heaping tsp. ground cinnamon
1 tsp. ground ginger
1/3 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. cornstarch
1/2 tbsp. agar powder (available by mail through amazon.com)

1 unbaked 9-inch pie crust (this time I used Arrowhead Mills graham crust)

vegan whipped topping, optional (I used the Soyatoo! Soy Whip… Mmm!)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4. Refrigerate until chilled, about 3  hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

You can use all regular or brown sugar too, or even substitute 1 c. of maple syrup instead of the sugar.

Nutrition facts per serving for filling only: 101 calories, 0.8g fat, cholesterol 0mg, sodium 164mg, carbohydrates 22.5, fiber 2.6g, sugars 16.1g, protein 2.4g.  Vitamin A  243%, Vitamin C  6%, Iron 8%, Calcium 4%

Here’s what it looks like baked without crust in a glass pie plate. I greased the pie plate with a little oil on a paper towel before pouring in the filling, and was still able to slice and serve it without a problem after it was chilled!

Final nutrition facts will vary depending on what type of pie crust you use!

(The Arrowhead Mills Graham Cracker Crust adds per serving: 110 calories, 5g fat, 0mg cholesterol, 65mg sodium, 14g carbs, <1g fiber, 7g sugar, and 1g protein.)

PS – Also worth noting is that the 365 brand of pumpkin is the yummiest I’ve found! Better than the Farmer’s Market organic!!

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Ty’s Perfect Pumpkin Pie (Vegan)
2 Pies – 16 servings

3 cans pumpkin puree
1 package (~12oz) of silken tofu (I used mori-nu organic firm)
1 c. sugar* (I used evaporated cane)
1/2 c. brown sugar*
1 tsp. salt
2 heaping tsp. ground cinnamon
2 tsp. ground ginger
2/3 tsp. ground nutmeg
1/2 tsp. ground cloves
4 tbsp. cornstarch
1 tbsp. agar powder (available by mail through amazon.com)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shells and place on center rack, but with one pie in the back corner and one diagonally from it in the opposite front corner. Bake for 15 minutes. Drop temp to 350° F and bake for 25 minutes. Swap the placement of the pies and bake for another 25 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4.Refrigerate until chilled, about 3 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

Vegan Pumpkin Pie #2

Published November 18, 2011 by Vegan Derby Cat Party

*Here’s the link to my Perfect Pumpkin Pie recipe!*

For Vegan Pumpkin pie number two I really wanted to amp up the flavors that make a pumpkin pie so special. So the pumpkin takes a more starring role, and the spices get kicked up a notch. Thomas thought a graham cracker crust might be nice, so we took the Arrowhead Mills one for a test drive. It does double the calories and is more than five times the fat of the actual pie though, so if you’re trying to keep it skinny, try baking it in a pie dish or in individual servings in ramekins sans the crust. I saw it done with a pie recipe before and it seemed to turn out well… however, I have not tried it out myself, so please let me know if you do! PS – This recipe is perfect for doubling!

Ty’s Vegan Pumpkin Pie  (# 2)
8 servings

1.5 cans pumpkin puree
1/2 package (~6oz) of silken tofu (I used mori-nu organic firm)
3/4 c. brown sugar (or try 1 c. of  maple syrup)
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves (I’ve been using the whole cloves and a microplane grater, what a pain!)
2 tbsp. cornstarch
1/2 tbsp. arrowroot powder* (see Results!)
1/2 tbsp. agar powder* (I used 1 tbsp. here)

1 unbaked 9-inch pie crust (this time I used Arrowhead Mills graham crust)

vegan whipped topping, optional (I used the Soyatoo! Soy Whip… Mmm!)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I used the former this time.)

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes, and refrigerate for at least 4 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

Basically, we’re replacing 2 large eggs here. So 1 tbsp. agar = 1 egg / 2 tbsp. arrowroot or cornstarch = 1 egg. Feel free to play with the substitutions depending on availability. I ordered the agar powder on amazon.com. Whole Foods and other grocers carry Arrowroot.

Results: We ate this pumpkin pie in two states. First, about 40 minutes after coming out of the oven because we couldn’t wait, and it was a delicious, warm, custardy mess. And second, the next day, in its fully firmed up state, perfectly sliced and topped with soy whip. Let me tell you, that graham crust was a SUPERB idea! It complements the flavors perfectly. This is a super firm, perfectly spiced pumpkin pie filling that is remarkably low in fat and calories. After several tastings, I did decide that this is probably too firm though, so I will leave out the arrowroot, and try halving the agar. If you try it, please let me know what you think. I’m baking four of these for Thanksgiving next week!

Nutrition facts per serving for filling only: 101 calories, 0.8g fat, cholesterol 0mg, sodium 164mg, carbohydrates 22.5, fiber 2.6g, sugars 16.1g, protein 2.4g.  Vitamin A  243%, Vitamin C  6%, Iron 8%, Calcium 4%

Final nutrition facts will vary depending on what type of pie crust you use!

(The Arrowhead Mills Graham Cracker Crust adds per serving: 110 calories, 5g fat, 0mg cholesterol, 65mg sodium, 14g carbs, <1g fiber, 7g sugar, and 1g protein.)

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Vegan Pumpkin Pie # 1

Published October 28, 2011 by Vegan Derby Cat Party

*Here’s the link to my Perfect Pumpkin Pie recipe!*

So… this was not the veganized version of the Libby’s recipe that I originally envisioned, but Whole Foods only had chocolate vegan evaporated milk, so I got a little more creative. Here silken tofu takes its place. Since I took a big detour there, I figured I’d go with maple syrup instead of granulated sugar too, and see how it worked. I’m happy to report that it came together beautifully! See more in the results below! : )

Vegan Pumpkin Pie – # 1
8 servings

1 15oz can pumpkin puree
1 12oz package of silken tofu (I used mori-nu organic firm)
1 c. maple syrup (or 3/4 c. sugar for those of you who don’t want maple syrup in there, hi mom!)
1 tsp. vanilla extract, optional
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 tbsp. cornstarch*
1 tbsp. arrowroot powder* (or more cornstarch)
1/2 tbsp. agar powder* (or use 4 tbsp. of arrowroot or cornstarch)

1 unbaked 9-inch pie crust

vegan whipped topping, optional

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a blender, and blend to combine.

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes, and refrigerate for at least 4 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

* Basically, we’re replacing 2 large eggs here. So 1 tbsp. agar = 1 egg / 2 tbsp. arrowroot or cornstarch = 1 egg. Feel free to play with the substitutions. I was going to use arrowroot & agar only, but was running out of the former.

Results: I am THRILLED to report that this had exactly the texture I was hoping to achieve, and that was lacking in the last pie I tried! Don’t know if it was my recipe, or the different baking method, or both, but no matter what, I couldn’t be happier! It’s amazing that something that tastes so good isn’t so much worse for you; just look  at the nutritional profile for the filling below. You may be thinking that the slice at the top of this post is an awfully small sliver, but what you don’t know is I ate three of those slivers, and you’ll see by the last picture that those three slivers made a pretty good size dent in my pie. Leaving it in a shape that actually made Janis Joplin’s Mercedes-Benz get stuck in my head for a while, if you want to know the truth! Hah! ; ) Well, I think we may have a winner here. I may try to make another more heavily spiced version sans vanilla just for comparison’s sake, but I am beyond excited by how well this winging it worked out! I’m pretty sure that it will taste even better tomorrow too. 😀

Nutrition facts per serving for filling only: 156 calories, 1.1g fat, cholesterol 0mg, sodium 182mg, carbohydrates 34.1, fiber 1.9g, sugars 25.7, protein 3.7g.  Vitamin A  165%, Vitamin C  4%, Iron 10%, Calcium 6%

Final nutrition facts will vary depending on what type of pie crust you use! If you really want to keep the fat/calories at bay, you can try baking it in pie dish sans crust or in ramekins for individual portions. I saw this done with a different recipe before. If you try that, let me know how it works out!

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20k Baking Night: Vegan Pie in the Sky’s Voluptuous Pumpkin Pie

Published October 22, 2011 by Vegan Derby Cat Party

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So a few exciting things to report in this post.

First, thanks to all of you reading the blog out there. At the time of this writing, cpv had just passed 20,000 hits. Pretty exciting for me! 🙂

Second, I received my copy of Vegan Pie in the Sky this week, Isa Chandra Moskowitz and Terry Hope Romero’s latest volume on pies, tarts, and such. I had it on pre-order for the last couple of months, and was thrilled when I came home one day and it was waiting for me. The first recipe that caught my eye was the Brownie Bottom Peanut Butter Cheesecake. Just look at that title! Need I say more? After a thorough reading, I placed an amazon order for things I would need to become a Vegan Pie in the Sky goddess… springform pans, a tart pan, pie weights, and agar powder. (I only had agar flakes. They expressly warn you against using the flakes!)

Invigorated by said agar powder’s arrival, I flipped through the book one more time. I found this recipe for pumpkin pie, which is actually their adaptation of the one from The Vouptuous Vegan, and decided to give it a try since I had all the ingredients. That, and I’ve been meaning to kick off my preparation posts for Thanksgiving. This is actually going to be the 1st of several posts about Thanksgiving related foods as we get closer to the holiday. Since this is my 1st Thanksgiving spent at home fully vegan, I want to make sure that I have some well tested recipes to bring to the occasion.

Third, we finally got a cold front, so the weather dropped to the low 60s, and I opened up all the windows, preheated the oven, and got into a serious baking groove! Yay! : )

Now on to the pie…

I was pretty excited that the instructions called for making the pie filling in the blender. Not only did that let me use my Vitamix for something other than green smoothies for once, but it also made it a super easy to make! I happened to have some whole wheat vegan pie crusts in the freezer from last year, when I was going to attempt pumpkin pie (!) so this was a pretty good excuse to put those to use. I used two cans of squash* for the 3 c. of pureed squash called for, and one was pumpkin and the other was butternut squash. This seemed to work pretty well except maybe it was just a little more than three cups, because the pie plate seemed pretty full on what poured out of the blender, so I didn’t even bother scraping it out.

*So yah, you may be thinking, huh? butternut squash? But Isa gives you the greenlight on using any winter squash you care to try. And that canned pumpkin that a lot of companies sell to you under the pumpkin name is usually not pumpkin, anyway! It’s generally a combination of different winter squashes like Hubbard, Boston Marrow squashes, butternut squashes and/or the Dickinson pumpkins that Libby’s uses. Google it!

If you're using canned pumpkin, I recommend using one of these small spatulas that are perfect for scraping cans.

Everybody in! Could a recipe get easier than this? Just blend after adding it all.

Ta-da!

Pour in the pie crust.

Fresh out of the oven.

After cooling in the fridge over night.

And finally, a bit messy on the plate.

Results:

Well, this pie isn’t THEE pumpkin pie for me. The biggest thing I have against it is the consistency. When it came out of the oven, it seemed to still be very liquidy. After a night of chilling in the fridge the filling still only firmed up to a pudding texture, and it formed a thick skin on top. That being said, it is still pretty tasty. I would probably make it just a little more spiced if I made it again. When I tasted the batter out of the blender, I wasn’t convinced it was sweet enough, but after the tasting the completed pie, I thought the sweetness was just right.

My mom’s standard pie is the Libby’s pumpkin pie recipe that comes on the can label (since 1950!). I may try to duplicate that by special ordering some vegan condensed with vegan evaporated milk, while there’s still time. I’ll probably also take another stab at an existing vegan pumpkin pie recipe. Any suggestions? If all else fails, I may attempt a pumpkin pie cheesecake instead. I will keep you posted!

EDIT:

I bought some SOYATOO! Soy Whip to top my pie with and it is absolutely DELISH! So much for making home made vegan whipped cream! ; ) This pie tastes even better on day 2 with the whip, and firmed up a little bit more. Plus, the whip makes it a bit prettier. I just ate two slices for breakfast!

**** 11/23/11 Final Edit, day before Thanksgiving:

After many trials I finally perfected my own pumpkin pie recipe!  Ty’s Perfect Pumpkin Pie! 😀

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