Wednesday, November 24, 2010

Pumpkin Pie - The Joy of Vegan Baking Cookbook

Hot out of the oven! My non-vegetarian parents requested this pie again for Thanksgiving. I went the easy route and made a graham cracker crust. I'm still nervous about making "real" crusts but plan to conquer my fear this winter!

Pumpkin Pie: The Joy of Vegan Baking cookbook (Colleen Patrick Goudreau)

1 pie crust
16 pecan halves
12 oz. silken tofu (firm)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/2 cup firmly packed light brown sugar
1/4 cup cornstarch or arrowroot powder
1 1/2 t. ground cinnamon
1/2 t. salt
1/4 t. freshly grated nutmeg
1/4 t. ground ginger
1/8 t. ground cloves (optional)

Preheat oven to 350 degrees. Prepare your pie crust or remove a store bought crust from freezer. Thaw crust if you are using frozen.

Spread the pecans on a cookie sheet. Toast for 7 -10 min, or until the smell of nuts fills the kitchen. Set aside for garnish.

In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. Pour the filling into the baked crust, and smooth the top with a spatula.

Bake for about 40-45 min, or until the crust is lightly browned and the outermost inch of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.

Transfer pie to wire rack. Gently press the 16 toasted pecan halves into the filling. Cool to room temp. and then chill until set, 1-2 hours.