Thursday, November 22, 2012

Vegan Pumpkin Pie

Happy Thanksgiving!

(P.S., I would just like to take this opportunity to point out that those leaves, those were cut by hand, with a butter knife. Watch out Martha Stewart.) 

Vegan Pumpkin Pie
(Adapted from Paula Dean's recipe)


1 8 oz package of Tofutti cream cheese, softened
2 cups canned pumpkin, mashed (not pumpkin pie filling)
1 cup granulated sugar
1/4 teaspoon salt
1 egg worth of egg substitute (Energ-G or my recipe
1 cup Silk Vanilla Soy Creamer
1/4 cup melted soy butter (Earth Balance)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground nutmeg, optional
Single crust pre-made pie dough


Preheat oven to 350˚F.

Place pie dough down into a 9-inch pie plate and press down along the bottom and all sides. Pinch and crimp the edges together in your desired pattern. Put the pie shell into the freezer to firm up for one hour. 

After an hour, fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

While the pie crust is baking, begin making the filling. Beat the cream cheese with an electric mixer. Add the pumpkin and beat until combined. Add the sugar and salt and beat until combined. Add the egg substitute, soy creamer, and melted butter, and beat until combined. Add the vanilla, cinnamon, and ginger and nutmeg, if using, and beat until incorporated. 

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. 

Makes 6 to 8 servings.


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