...this is a story of possibility... (evilmannequine) wrote in vegancooking,
...this is a story of possibility...


I made a pumpkin pie a few years ago that I'd really like to replicate, but I can't remember exactly where the recipe was from.
I *think* it was from how it all vegan, but that cookbook is deep within my storage, thus inaccessible.

the things that I DO recall about it
-the crust that it was supposed to be with sounded unappealing to me (it may have said to use a pre made, but I can't remember. I just remember that I used my standard recipe. which is also in storage, btw)
-the filling was remarkably similar to pecan pie, only pumpkin flavored. This was in flavor, and more importantly, in texture.
-my mom thought it was too sweet
-I thought it was so good that I almost cried (although decidedly not like traditional pumpkin pie that I've eaten)

Is this tingling anyones memory? have you made that recipe before? does it fit that description?

And also-
this evening I made a sweet potato pie, and I feel inclined to tell you about it, since the recipe came up on several different pages when searching for vegan sweet potato pie recipes on google.

the filling is the following-

4 med. Sweet Potatoes, peeled and boiled
1 cup Sugar
2 Egg replacers of choice
1/4 cup Margarine
1/2 cup Rice milk
1 Banana, mashed
2 tbsp. Flour
1/2 tsp. Baking powder
1 tsp. Vanilla
1/2 tsp. Cinnamon
1 Pie shell, unbaked (9 inch)

I used the 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder rule
and the crust I used was Pâte Brisée and the ingredients are as follows

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water

what I did to make the crust was cut the butter up really small and put it in the bowl of my kitchenaid and popped it in the freezer for a bit while I prepped some other stuff (around 20 minutes) and then brought it out and lightly did it all in my kitchenaid. I barely touched the thing, and it turned out super flaky and good. although I will say that I found it a little saltier than other crust that I've made.

The overall judgment was that the pie was delicious.

It isn't everything I've wanted out of a sweet potato pie. It was fluffier than it was dense, and didn't set up very well. however, I didn't do a very good job being patient and letting it cool thoroughly either.
Also, four potatoes is too many.
looking at the four potatoes, I was unsure as to how they were going to fit (but was determined that I just needed to stick to the damn recipe for once). And I was right. Three potatoes would have been perfect.
Also, when I make this again, I'm going to use yams instead of sweet potatoes. And my plan for that, since they have a slightly different consistency and moisture content, is to bake them instead of boiling so to keep the moisture level normal.

Something else I did was put pecans on top, and then sprinkle the whole thing with brown sugar. it added interest to the top of the pie, and also added a sweet crust.

Okay. thats all. happy thanksgiving

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