Wednesday, October 8, 2008

Pumpkin Pie (without the dairy!)

Thanksgiving (and Christmas too) are traditional "turkey" affairs. From my first Tofurkey experience a few years back, my vegetarian/vegan entrees have improved greatly. However, this Thanksgiving, I am off to the Big Apple with a friend. Hence din-din is in the hands of my hubby. I will set the table tomorrow before flying out, leave written instructions to take out such and such on this day. With any luck at all, when I arrive back home Sunday just around dinner time, there should be some food ready (maybe even a Tofurkey)!

Having some heart, I did prepare an apple and pumpkin pie in advance. (Both are in the downstairs freezer Honey - so take them out on Sunday morning)!! As my son's friend, Beth has a strong allergic reaction to dairy, she is always so greatful to eat any of my baking. (I thrive on this positive feedback, all the while trying to remain humble.) is a recipe for Perfect Pumpkin Pie, thanks to those two Canadian vegan pioneers Tanya Barnard and Sarah Kramer (from "How It All Vegan").

1 1/2 cups soy milk
egg replacer (to equal 2 eggs)
1 16oz can of pumpkin (I had a Stokeley's can which was only 14oz)
1/2 cup sweetener (I used 1/2 and 1/2 maple syrup & agave nectar)
1 tsp cinnamon
1/2 tsp powdered ginger
1 pie crust

Preheat oven to 350 degrees Farenheit. In a large bowl, whisk together the milk and the egg replacer. Add the pumpkin, sweetener, cinnamon and ginger, and mix together well. Pour into a pie crust and bake for 30-40 minutes until centre is firm.

(Note: My oven may be off a bit, as after 40 minutes the centre of the pie was not firm. I left the pie in an additional 10 minutes. It still looked unsettled when I took it out, but after cooling for an hour or so, the filling appeared firm. When I wrapped it for the freezer, it had definitely set!)

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