VEGAN PUMPKIN PIE AND CRUST
I got this recipe from vegan.org and I altered the ingredients slightly. I was nervous about the crust because I never work with dough, but my friends said that the crust was actually their favorite part of the pie because it had such a nice, crumbly texture and a delicious, light taste. The filling was awesome. Exactly how I remember "real" pumpkin pie tasting. The freshly ground cinnamon and nutmeg really make the difference, so don't use any pre-ground stuff!
Provided by tendollarwine
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Set aside a 9" pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
- Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
- To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.
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Mousi Akter
[email protected]I can't wait to try this recipe! It looks amazing.
Kirabo Costence
[email protected]This is the best vegan pumpkin pie I've ever had. It's so creamy and delicious, and the crust is perfect.
Joshep Steal
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and it reminds me of all the good things about the season.
Aron morales Aron Bob
[email protected]I love that this recipe is so versatile. I've made it with different types of milk and different spices, and it's always turned out great.
Kaleb Chew (Partyboi K)
[email protected]This pie is a great make-ahead dessert. I made it the day before Thanksgiving and it was still delicious the next day.
Babul Hussain
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover pumpkin puree.
Haygen Vice
[email protected]This recipe is a keeper! I'll definitely be making this pie again.
Baldev Shah
[email protected]I've tried this recipe a few times and it's always been a disaster. The crust is never flaky and the filling is always too runny.
shahbaz basheer
[email protected]I followed the recipe exactly, but my pie came out too runny. I'm not sure what I did wrong.
Arif Sikder
[email protected]This pie was a bit too sweet for my taste, but overall it was still good.
AnnMarie Achieng
[email protected]I'm not a vegan, but I really enjoyed this pie. It's a great alternative to traditional pumpkin pie.
Loftey Shabangu
[email protected]I love that this recipe uses all natural ingredients. It's a healthier way to enjoy pumpkin pie.
Sandra Boateng
[email protected]This is the best vegan pumpkin pie recipe I've ever tried. It's so easy to make and the results are amazing.
Amad abbasi Abbasi
[email protected]I've made this pie several times now and it always turns out perfect. The crust is flaky and the filling is creamy and delicious.
Keniya Steward
[email protected]This vegan pumpkin pie was a hit at our Thanksgiving dinner! Everyone loved it, even my meat-eating relatives.