Do you have a recipe for no-egg pumpkin pie?!
My friend can't eat eggs (she's not a vegan, she's just allergic) and I was just wondering if anyone knew of a good egg-free pumpkin pie recipe or what would be a good substitute!. :)Www@FoodAQ@Com
Answers:
Yes: from vegweb !.com
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F!. Blend the pumpkin and sugar!. Add salt, spices, cornstarch and tofu, mix thoroughly!. Pour mixture into pie shell and bake for 15 minutes!. Lower heat to 350 F and bake for another 60 minutes!. Chill and serve!. Dont use the low fat tofu, then the pie tastes like it was made with tofu!. This pie is soooo yummy, it will fool almost anyone!. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds!. They begged me to make another one for Christmas dinner!. Top with non dairy topping and it will fool any pumpkin pie lover!.
Www@FoodAQ@Com
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F!. Blend the pumpkin and sugar!. Add salt, spices, cornstarch and tofu, mix thoroughly!. Pour mixture into pie shell and bake for 15 minutes!. Lower heat to 350 F and bake for another 60 minutes!. Chill and serve!. Dont use the low fat tofu, then the pie tastes like it was made with tofu!. This pie is soooo yummy, it will fool almost anyone!. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds!. They begged me to make another one for Christmas dinner!. Top with non dairy topping and it will fool any pumpkin pie lover!.
Www@FoodAQ@Com
Vegan Pumpkin Pie
The filling for this vegan recipe needs to set overnight in the refrigerator, so make it the day before you serve it!. also, if you are going to use fresh pumpkin for the pie, do not use the jack-o'-lantern type; the flesh of these large pumpkins is too watery and stringy!. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash!. To bake, cut pumpkins in half and remove seeds!. Set, cut side down, in a lightly oiled baking pan!. Bake at 400 for 30 to 40 minutes!. Scoop out the cooked flesh and puree!. Serves 8!.
Ingredients
Crust
# 1/2 cup unbleached flour
# 7 tablespoons whole wheat pastry flour
# 1/2 teaspoon salt
# 1/2 teaspoon sugar or granulated sugar cane syrup
# 1/2 teaspoon baking powder
# 3 tablespoons canola oil
# 3 tablespoons soymilk plus 1/2 teaspoon lemon juice
# 3 to 4 tablespoons water
Filling
# 2 cups canned pumpkin or pureed home-cooked fresh pumpkin (see intro)
# 1 cup low-fat soymilk or rice milk
# 3/4 cup granulated sugar cane syrup or 1/2 cup honey
# 1/4 cup cornstarch
# 1/2 tablespoon dark molasses or to taste
# 1 teaspoon vanilla extract
# 1 teaspoon ground cinnamon
# 1/2 teaspoon salt
# 1/2 teaspoon ground ginger
# 1/4 teaspoon grated nutmeg
# 1/4 teaspoon ground allspice
Directions
In medium bowl, combine both flours, salt, sugar and baking powder!. In small bowl, mix oil and soymilk mixture!. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball!. If it is too dry, add some water, a little at a time, until dough is moist enough to roll!. (If time allows, cover with plastic wrap and refrigerate for 1 hour!.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle!. Line a 9-inch pie plate with the dough!. Flute or crimp the edges with your fingers or a fork!. Cover with plastic wrap and refrigerate until ready to use!.
Preheat oven to 425!.
In large bowl, mix all remaining ingredients until smooth and blended!. Pour into prepared crust and smooth top!. Bake 10 minutes!.
Reduce oven temperature to 350!. Bake until filling is set, about 50 minutes!. Set on wire rack to cool, then refrigerate overnight!. Www@FoodAQ@Com
The filling for this vegan recipe needs to set overnight in the refrigerator, so make it the day before you serve it!. also, if you are going to use fresh pumpkin for the pie, do not use the jack-o'-lantern type; the flesh of these large pumpkins is too watery and stringy!. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash!. To bake, cut pumpkins in half and remove seeds!. Set, cut side down, in a lightly oiled baking pan!. Bake at 400 for 30 to 40 minutes!. Scoop out the cooked flesh and puree!. Serves 8!.
Ingredients
Crust
# 1/2 cup unbleached flour
# 7 tablespoons whole wheat pastry flour
# 1/2 teaspoon salt
# 1/2 teaspoon sugar or granulated sugar cane syrup
# 1/2 teaspoon baking powder
# 3 tablespoons canola oil
# 3 tablespoons soymilk plus 1/2 teaspoon lemon juice
# 3 to 4 tablespoons water
Filling
# 2 cups canned pumpkin or pureed home-cooked fresh pumpkin (see intro)
# 1 cup low-fat soymilk or rice milk
# 3/4 cup granulated sugar cane syrup or 1/2 cup honey
# 1/4 cup cornstarch
# 1/2 tablespoon dark molasses or to taste
# 1 teaspoon vanilla extract
# 1 teaspoon ground cinnamon
# 1/2 teaspoon salt
# 1/2 teaspoon ground ginger
# 1/4 teaspoon grated nutmeg
# 1/4 teaspoon ground allspice
Directions
In medium bowl, combine both flours, salt, sugar and baking powder!. In small bowl, mix oil and soymilk mixture!. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball!. If it is too dry, add some water, a little at a time, until dough is moist enough to roll!. (If time allows, cover with plastic wrap and refrigerate for 1 hour!.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle!. Line a 9-inch pie plate with the dough!. Flute or crimp the edges with your fingers or a fork!. Cover with plastic wrap and refrigerate until ready to use!.
Preheat oven to 425!.
In large bowl, mix all remaining ingredients until smooth and blended!. Pour into prepared crust and smooth top!. Bake 10 minutes!.
Reduce oven temperature to 350!. Bake until filling is set, about 50 minutes!. Set on wire rack to cool, then refrigerate overnight!. Www@FoodAQ@Com
Here's two:
Chef Deb's Pumpkin Pie
1 unbaked 9" pie shell
3/4 lb firm Tofu
1 16 oz!. can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1 cup natural sugar
2 Tbsp oil (sub applesauce or more pumpkin for McDougall, or simply leave it out!)
2 Tbsp molasses
1 ? tsp cinnamon
1 tsp salt
3/4 tsp ginger powder
1/2 tsp nutmeg
Preheat oven to 350 F!.
Blend all ingredients in a food processor until very well mixed!.
Pour into the pie shell, and bake for 1 hour, or until cracks start to appear in the filling!. Chill for at least 2 - 3 hours before serving!.
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 pastry crust
Blend in blender:
2 cups 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 cup brown sugar or Sucanat
1/4 cup cornstarch
1 Tbsp 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!.
Www@FoodAQ@Com
Chef Deb's Pumpkin Pie
1 unbaked 9" pie shell
3/4 lb firm Tofu
1 16 oz!. can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1 cup natural sugar
2 Tbsp oil (sub applesauce or more pumpkin for McDougall, or simply leave it out!)
2 Tbsp molasses
1 ? tsp cinnamon
1 tsp salt
3/4 tsp ginger powder
1/2 tsp nutmeg
Preheat oven to 350 F!.
Blend all ingredients in a food processor until very well mixed!.
Pour into the pie shell, and bake for 1 hour, or until cracks start to appear in the filling!. Chill for at least 2 - 3 hours before serving!.
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 pastry crust
Blend in blender:
2 cups 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 cup brown sugar or Sucanat
1/4 cup cornstarch
1 Tbsp 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!.
Www@FoodAQ@Com
Get a small pie pumpkin, cut off top and gut!. Place in boiling water for about 20 minutes until soft!. Remove from water, halve, and scoop out inside linning!. In a bowl mix pumpkin 1/2 tsp nutmeg, 1 tsp cinnimon, 1/2 tsp ginger, 1 tbsp vanilla, and 1/2 cup of brown sugar!. If you get an egg-free pie crust (most are egg-free now)!. Sooop into pie crusts and bake at 350 degrees for about 45 minutes!.Www@FoodAQ@Com
The thickening agent will be silken tofu for thisWww@FoodAQ@Com