Sunday, November 30, 2008

Pumpkin promised.

In Mexico we are not really used to pumpkin pie, actually I think most people have never had it.
After reading a lot about what people usually eat now on Thanksgiving I came across pumpkin pie, apparently is big during "Turkey Day". So I decided to give it a try.
I was pleasantly surprise with the pie and I now understand why is such a hit!
Of course I went with a vegan version of this dish, this is the recipe that made it for me.

Vegan pumpkin pie

1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

Preheat oven to 210 ºC. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 165 ºC and bake for another 60 minutes. Chill and serve.

All the ingredients waiting to be transformed into pie

Be sure to use Silken Tofu, not regular water packed tofu. You can find this kind in HEB, and nutrisa.

This was a quick post because I'm really tired and my forehead is about to collapse on the keyboard.

Good night!

1 comment:

River said...

YAY for vegan pumpkin pie! Thank you for your sweet comment on my blog! :)