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Answers: I'm looking for the world's easiest vegan pumpkin pie recipe. I can't get egg replacer, so anything that calls for that is out. Soy milk is also hard to get....I usually use water (and maybe a bit a vanilla) to substitute when it's called for in small quantities, but all the recipes I've found called for like 2 and a half cups of (soy) milk. I'm wondering if you could make the filling just with pumpkin (boiled and mashed), a lot of sugar (brown? white? both?), and seasonings (cinnamon, nutmeg, etc).
Also, while we're on the subject, when making the crust for a pumpkin pie, does it have to be a specific kind of crust? I'm not sure if I should go out and buy a premade graham cracker shell (which is strangely vegan when graham crackers are not) or use my homemade recipe for pie crust that I would use on a cherry or apple pie.
Any suggestions????

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1 1/2 cups flour ( I used organic)
2 teaspoons sugar
1 teaspoon salt (I used sea salt)
1/2 cup vegetable oil ( I used canola)
2 tablespoons water
FILLING


1 1/2 cups water
1/2 cup brown sugar
2 cup fresh cooked pumpkin, pureed
1/2 cup brown sugar
2 tablespoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon vanilla


METHOD

CRUST: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until well blended. In a separate bowl, combine oil and water. Beat until blended. Pour over flour mixture.

Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate.

FILLING: Preheat oven to 350° F.



Pour 1/2 cup water in saucepan. Whisk in brown sugar Heat until almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside.

Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, and vanilla. Whisk until smooth. Add 1 cup of water. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean.

Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.

Serve plain or with decorated top.

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I would use the homemade pie crust, I think the graham cracker crust would be too sweet. I would definitely put in something liquid besides the pumpkin, maybe vegetable oil, or if you can't get soy milk, perhaps rice milk or some other replacement? Without a liquid, it would probably be much too thick. Even if you were to use water, vanilla, and thicken it with flour or cornstarch, it would be better than nothing.

When I make cakes for my veggie boyfriend, I usually replace eggs with oil, water, and baking powder, the ratio can be found here: http://www.thecookinginn.com/eggsub.html... Not sure how it will work with pumpkin pie, but it's worth a shot! Experiment and have fun!!!

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My daughter, Chef Melissa owns and operates
Terra Bella Living Cuisine in Redondo Beach California.
She has all sorts of really delicious and beautiful RAW desserts and pastries. Keep in mind, it is all raw fruits, nuts, and veggies- no processed foods of any kind.
Visit the website and write to her....tell her you ran into her Mama ;) Good Luck! Carol Davison
www.terrabellacafe.com

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INGREDIENTS:

* 1/2 pound firm or extra firm tofu, pressed
* 1 15 ounce can pumpkin
* 1/2 cup sugar
* 1/4 cup maple syrup
* 1 tsp vanilla
* 1/2 cup cocoa
* 1/2 tsp nutmeg
* 1/2 tsp cinnamon
* 1/2 tsp ground cloves
* 2 tbsp soy milk
* 1 pre-made pie crust

PREPARATION:
Pre-heat oven to 400 degrees.

Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

Bake for 30 to 35 minutes, or until set. Serve with a dollop of whipped cream if desired.

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have you thought to looking into raw nut milk?

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i think the type of crust that is used on apple and cherry pie is the best..and ooo im so excited i just made this pumpkin pie for thanksgiving ( im canadian) and it was awesoooome and it only calls for half cup of soy milk....

topping:
1/4 cup sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/4 cup walnuts

filling: 1 can unsweetened pumpkin
1/2 cup soy milk
1/4 cup cornstarch
1/2 cup maple syrup
1/2 tsp salt
1/4 cup sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla extract
19 inch pie crust

preheat oven to 375. in a small bowl stir together all of the "topping" ingredients, set aside. in a food processor or blendor ( i mix mine by hand) mix all of the filling ingredients until smooth. pour pumpkin mixture into prepared pie crust. sprinkle topping evenly over top and bake for 40-45 minutes. remove from oven and let cool, serve at room temperature. ( letting it cool is important because when you first take it out, the pie still looks a little liquidy cause its hot, but dont panic, when its cooled it firms up a lot.) also the topping is optional...if your a purist just leave it out.

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