Vegan pumpkin pie recipes are very easy to come by in
today's world, especially with the internet at your fingertips. I remember my
happiness at finding one vegan pumpkin pie recipe in a magazine about 20 years
ago, and I still use that recipe to this day, it's fool proof, delicious, and
still my favorite. But in the interest of being fair and working my way through
all 1000 recipes, I relented this past Thanksgiving and made the "Pumpkin
Pie With a Hint of Rum" (page 460) from this book. This recipe is actually
quite similar to the one I normally make, minus the rum, so I wasn't
disappointed at all. The rum really is just a hint - only one tablespoon, and as the
recipe notes say, you can even leave that out if you wish. In addition to the
pumpkin, the filling consists of silken tofu, sugar, egg replacer, pure maple syrup,
and the normal pumpkin pie spices (cinnamon, allspice, ginger, and nutmeg). The
most challenging part of this recipe to keep healthy is of course, the crust.
Pie crust is extremely hard to duplicate using healthy ingredients. First of
all, it's the fat, usually shortening or margarine that gives crust its
characteristic tenderness. And whole wheat flour, even whole wheat pastry
flour, isn't the greatest for a tender and delicate crust. My solution? I don't
eat the crust anymore. I purchased a pre-made crust to bake the filling in, and
to serve at Thanksgiving for those who wanted it, but I just ate the filling
like it was pudding. And the good news is, the filling ingredients didn't
require any modification at all!
Looks good!
ReplyDeleteJust wanted to say thanks, the other day I made a pasta salad from here (the grape and tarragon one) but didn't want to use all the oil in the dressing. So I perused through the salads you had posted and ended up using some broth with guar gum and it was fabulous. :)
Hi Susan! I'm so glad you were able to use my suggestion on substituting guar gum and broth for oil. It works out very well, doesn't it? Thanks for letting me know! :)
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