Recipe: Pumpkin PieFamily Member: Dad
Brief Description: This is so not an original family recipe. My dad loves pumpkin pie. I love pumpkin pie. His preferred recipe is the one found on the label of Libby’s pumpkin puree. It’s a good balance of spices. I haven’t found a vegan pumpkin pie recipe that I really like, so I’ve decided to tweak this one. It’s still not perfect to my taste. (See the notes below about coconut.) It also wasn’t quite the perfect consistency. I think it would have done well to go in the oven a bit longer, but the crust started to burn. I’m going to try a half cup of silken tofu next time, in place of the eggs. Still, REALLY yummy! Also, it should be noted, that I used the tried-and-true Libby's canned pumpkin. The organic stuff I usually get just isn't quite as smooth.
Original Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Original Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Vegan Notes: For the eggs I planned on using silken tofu (1/2 cup), but forgot to pick some up. Instead I used 3 ½ tsps of EnerG Egg Replacer plus 4 tbsp warm water. For the evaporated milk substitution, I used 6 oz coconut milk* (not lite!) and 6 oz of vegan non-dairy creamer. I used the pie dough recipe found in Veganomicon with good results. I didn’t top mine with whipped cream, but could have whipped something up easily with pre-soaked and blended raw cashews and sugar.
*I love coconut, but not in everything. For instance, I really don’t like the coconut-based ice creams, yogurts, or milks. For my tastes, this was a little too much coconut flavor. Next time I’d use somewhere around 3 oz coconut milk to 9 oz creamer, or just all creamer. It was still really tasty. I just didn’t totally care for the hint of coconut.
I wonder if cashew cream would work? It looks beautiful even if it didn't taste perfect. Also, I learned a good trick for dealing with crust that's getting done faster than your filling--just tent foil just over the crust and it will keep from overbrowning. Happy Saturday to you!
ReplyDeleteYou know, that's a good thought about the cashew cream. Do you know if it holds up after being heated?
ReplyDeleteI'll have to try foil over the crust. I read that somewhere, but I don't have any in the house!
Oh how I miss pumpkin pie! I'll have to give this a try... sans dairy. Thanks for the idea!
ReplyDeleteI don't mean to burst your bubble, but evaporated milk is still milk.... It's a dehydrated, shelf-stable, canned milk product with about 60% of the water removed from fresh milk. This recipe isn't vegan. :o( I'd try using Soymilk instead.
ReplyDeleteHi Anonymous,
ReplyDeleteI guess you missed the intent of my theme (veganizing family recipes) and the part where it says "original ingredients" and "vegan notes."
Sorry if the post wasn't clear enough! I definitely don't use evaporated milk...
Guess it would've helped if I kept reading, huh? Sorry 'bout that. :o)
ReplyDeleteNo problem.
ReplyDelete