Tuesday, October 9, 2012

Vegan Pumpkin Pie with Vanilla Maple Cream

I veganed-up the standard Libby's pumpkin pie recipe.  Tasted like home!

In a food processor, blend until smooth...
1 cup soy milk
300 g (10 1/2 oz) silkened tofu

Mix into...
1 can (15 oz, 425 g) of pumpkin (not pumpkin pie mix)
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Pour into an unbaked vegan pie crust.  Bake at 200 C (400 F) until a knife to the center comes out clean... around an hour.

For the cream, blend on highest speed...
1/2 cup soy milk
1/4 cup veggie oil

Slowly drizzle in 1/2 cup more oil.  
Add 2 tbsp maple syrup and 1 tsp vanilla.

1 comment:

  1. I saw your comment on Imperfect Homemaking and was inspired to check out your blog because I also live in Europe! The recipes you have on here are delicious. I am especially excited about this one because my husband is lactose-intolerant but LOVES pumpkin pie!