BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free)

Makes one 9” 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—use less spice if you like it milder.  Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).

 

Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan), or with a non-dairy whipped topping, such as RichWhip.

 

Decorating Note: Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.

 

Preheat oven to 350 degrees F.

 

Have ready, one 9” unbaked pastry crust  

 

Blend in blender until smooth:

 

2 c. solid-pack canned pumpkin (one 14-15 oz. can)

(NOTE: 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 or nut milk)

3/4 c. brown sugar or Sucanat

3-4 T. cornstarch (depending on how firm you like it)

1 T. 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

 

To bake:

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.

 

 

BRYANNA’S BOURBON-PECAN PUMPKIN PIE VARIATION:

 

Make a Bourbon-Pecan Pumpkin Pie by spiking the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan) -- a real American touch!  This would be good with the Corn Pastry (below) or the Pecan Crust (also below) There are various ways to make a pecan topping for the pie:

 

1.) Mix together:

1/4 c. brown sugar (packed)

2 T. cold Earth Balance

1 tsp. finely-grated organic orange zest

3/4 c. pecan halves

Sprinkle evenly over the pumpkin mixture and bake as usual.

 

2.) or make it a streusel mixture by adding 2 T. flour to the above mixture and using 1 c. chopped pecans instead of the pecan halves.

 

3.) If you really want to get fancy and dramatic, try this on the already baked and cooled pie:

 

FLAMING BOURBON PECAN TOPPING

2 T. Earth Balance

1/4 c. Brown sugar; firmly packed

1 c. Pecan halves

1/4 c. Jack Daniels Bourbon; divided

 

Combine Earth Balance and brown sugar in a heavy saucepan; cook

over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.

 

Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over already baked and cooled pie. Serve pie when flames die down.

 

 

 

 

BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY

 

This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter.  Pure (rather than extra-virgin) olive oil makes an excellent baking fat.

 

Note: It is important to use half pastry flour.

 

One 9 or 10" crust:

1/2 c. minus 1 T. white cake or pastry flour plus 1/2 c. wholewheat flour

                                                OR

1/2 c. minus 1 T. wholewheat pastry flour plus 1/2 c. unbleached white flour

3/8 tsp. each baking powder, sugar and salt

3 T. soy or nut milk mixed with 1/2 tsp. lemon juice

3 T. oil

 

Two 9 or 10" crusts:

7/8 c. white cake or pastry flour plus 1 c. wholewheat flour

                                                OR

7/8 c. wholewheat pastry flour plus 1 c. unbleached white flour

3/4 tsp. each  baking powder, sugar and salt

6 T. soy or nut milk mixed with 1 tsp. lemon juice

6 T.  oil

           

Mix the dry ingredients in a bowl.  In a smaller bowl, whisk the non-dairy milk-lemon juice mixture with the oil.   Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together.  Don't over-mix or the pastry will be tough.

           

If made ahead of time, place dough in a plastic bag and  refrigerate it until you're ready to roll it out (several hours or even several days).  Use the pastry as instructed in the recipe. NOTE: The recipe for one crust will make 12 small tart shells (cut 4" circles).  To bake unfilled shells, prick the bottoms with a fork and bake at 425 degrees F for 8-10 minutes.

           

http://www.bryannaclarkgrogan.com/page/page/661699.htm