Happy Thanksgiving!! I am very excited that I was able to make a yummy vegan pumpkin pie. Previously, I made a pumpkin pie using tofu and did not like the consistency. I made this recipe with both a Hubbard and a Long Island Cheese Pumpkin, and I preferred the dense consistency of the Hubbard. The spices at the amounts shown are mild.
- 1 9-inch unbaked pie crust
- 2 cups of puréed pumpkin
- 2/3 cup plain soy milk
- 1/2 cup sugar
- 3 1/2 TB cornstarch
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ teaspoon salt
- ¼ tsp. nutmeg
- ¼ tsp ginger
- small pinch of cloves (optional)
To make puréed pumpkin: Cut the pumpkin into sections. Scrape out seeds. Steam for 15-30 minutes until tender (time depends on pumpkin type). Let cool. Scrape the pumpkin from the skin. Food process until smooth.
Preheat oven to 350 degrees. Combine all ingredients in the food processor. Mix well. Pour into unbaked pastry shell, place in the oven, and lay a piece of tin foil over the pie. Bake for about 1 hour. Uncover and bake for an additional 20 minutes. Cool completely on a cooling rack, cover, and refrigerate for overnight before serving.
Get ready to say “yum”! This vegan chocolate peanut butter pie will WOW even your most hesitant nonvegan friends. And it is the easiest thing you could ever make.
- Melt chocolate chips.
- Put one pack of tofu into food processor or blender; bend until smooth.
- Add melted chocolate; blend.
- Scoop into the pie crust.
- Scrape the food processor as best as you can – no need to wash between layers.
- Put second pack of tofu into food processor; blend until smooth.
- Add peanut butter and sugar; blend well.
- Scoop onto the chocolate layer.
- Sprinkle with chocolate chips.
- Refrigerate for at least 4 hours.
This is not a low calorie treat. One twelth of this pie (as shown) contains 334 calories, 20 grams of fat, 6 grams of saturated fat, and 10 grams of protein. One twelth sounds like a small piece, but this pie is rich and a small piece is plenty. Enjoy!
I love fall. I love the cool crisp weather and the beautiful colors on the trees and the APPLES. My cousin, Christy, and I went to the Cherry Hill Apple Orchard today. They have a crazy selection of apples that they grow right there in their orchards. The apples are not organic, but Cherry Hill uses integrated pest management to reduce the need for pesticides, and they make efforts to be good stewards. I bought a 1/2 bushel of apples (about 22 pounds) for $12, which is 55¢ per pound – a great deal. Now I am not sure what I was thinking when I bought 22 pounds of apples. It didn’t look like that many apples when surrounds by gazillions of other apples, but in my kitchen, it sure was a lot of apples. I made two batches of applesauce and still have about 1/3 of the apples left in my fridge. These apples are so crisp and fresh (getting them right from the grower) that I think they will keep until next fall.
So here is how to make very easy homemade applesauce. Wash the apples, quarter them, cut out the seeds, and keep the skins on. Put them in a large pot. Fill the pot about 3/4 full with water. Put the lid on and bring to a boil. Once boiling, turn the heat down a bit, keeping a gentle boil. Stir them a few times because the apples on the bottom cook more quickly. When the apples are soft, remove from the heat. (Using cold water it takes about 25 minutes to come to a boil and cook the apple.)
Use a fine mesh strainer to scoop the apples out of the pot. Strain and dump into a food processor. Fill food processor about 3/4 full. If you want, add a dash of cinnamon and a teaspoon of sugar. Food process until sauce reaches your preferred consistency. Dump applesauce into a container. Continue until all apples are sauce. You can have delicious homemade applesauce in less than 45 minutes! And it freezes very well.
What kind of apples make the best applesauce? I have no idea. I have made it with many different kinds of apples, and I think it usually tastes the same. I like to use sweet apples so that I can use little or no sugar. These were red delicious apples.
Since finding Wholly Wholesome Whole Wheat piecrust, making pie has become one of the easiest (although high calorie) desserts.
1 pack of 2 Wholly Wholesome Whole Wheat piecrust
5 medium apples (any kind you like)
2 TB flour
3 teaspoons of cinnamon and sugar
2 TB vegan butter
1. Take piecrusts out of the freezer to begin thawing.
2. Wash apples and slice them thinly. I always leave on their skins – it gives it a nice texture.
3. Sprinkle 1 tablespoon of flour on the bottom of one of the crusts.
4. Place 2 sliced apples in the crust.
5. Sprinkle 1 tablespoon of flour and 2 teaspoons of cinnamon/sugar over apples.
6. Crumble 1 tablespoon of butter over apples.
7. Place remaining 3 sliced apples in crust.
8. Sprinkle 1 teaspoon of cinnamon/sugar and crumble 1 tablespoon of butter over apples.
9. Preheat oven to 400º.
10. While oven is preheating, put empty pie shell in oven for a minute to thaw just a bit. Remove from oven.
11. Using a sharp knife, cut around edge of the empty shell to take off the thick edge.
12. If you want a high calorie snack, place cutoff crusts on a cookie sheet and sprinkle with cinnamon/sugar or salt.
13. Turn empty piecrust upside down over apple pie.
14. Place on a cookie sheet cover loosely with foil.
15. Bake pie and cutoff crusts at 400º for 15 min., flipping cutoffs once. Remove cutoffs and let cool.
16. Turn oven down to 350º and bake pie for another an hour, take off foil for the last 20 minutes. Let pie cool for at least an hour before serving.
Wholly Wholesome piecrust is made with Organic Non-Hydrogenated Palm Fruit Shortening. The smoke point of palm fruit shortening is about 450º.
High Calorie Details (it would be a lot less calories if you used only 1 crust): 1/8 of the pie has 408 calories, 26 grams of fat, 10 grams of sat fat, 0 cholesterol, and 4 grams of protein. Eek! Definitely only for special occasions!