DSC01742Happy 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)

DSC01736To 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.

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I made delicious pumpkin cookies for Thanksgiving following Fatfree Vegan Kitchen’s recipe. I made a few very slight changes. I am in love with my 100% Organic Whole Wheat Pastry Flour from Daisy Organic Flours (a local mill). It is so light and fluffy and whole wheat – it is beautiful! For baking, I also love Spectrum Shortening which has only one ingredient, palm oil, and it is rated for up to 450º.

  • Medium Bowl Ingredients
  • 2 1/2 cup whole wheat pastry flour
  • 1/2 cup oats (regular oats, not quick oats or instant)
  • 1 teaspoon of baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • Large Bowl Ingredients
  • 1/2 cup shortening
  • 1/2 cup vegan brown sugar (packed)
  • 1/2 cup vegan sugar
  • 8 ounces of silken tofu
  • 1 15 ounce can of pumpkin
  • 2 teaspoons vanilla

(A note about the tofu. I used Mori-Nu Organic Silken which comes in 12 ounce packages. I cut the block into thirds and used 2/3 of the block.)

  1. Mix the first set of ingredients in a medium bowl.
  2. Put all of the second set of ingredients in a large bowl. Use an electric mixer and mix well.
  3. Slowly add medium bowl ingredients to large bowl, continuing to mix with electric mixer.
  4. Preheat oven to 375º.
  5. Lightly spray a cookie sheet with high heat canola oil.
  6. Drop spoonfuls of batter onto sheet.
  7. Bake for 14 minutes.
  8. Let cool on cookie sheet for a few minutes and then transfer to a wire rack.

Makes about 30-40 cookies depending on size.

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