I just wanted any of you who have not found the perfect non-tofu pumpkin pie recipe not to fret. I made Bryanna's pumpkin pie last night, and it is absolutely delicious! It's very generous with the spices, so if you like a milder pie, I'd half the spices. I love it as is, though. Happy Thanksgiving!
BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free)
I don’t like pumpkin pie made with tofu. This filling has a cleaner taste, in my opinion, and no one ever suspects this one doesn’t contain eggs. One caution— make this the day before serving. It’s needs a day to set really well, I find. This is a spicy filling—use less spices if you like it milder. Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).
Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan).
Try cutting out some of the extra pastry into leaf shapes and decorate the rim of the pie with them.
Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust (your favorite, or see two recipes above)
Blend in blender until smooth:
2 c. solid-pack canned pumpkin (one 14-15 oz. can)
(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin; measure after draining.)
1 c. non-dairy milk (preferably a rich soymilk or nut milk)
3/4 c. brown sugar or Sucanat
3-4 T. cornstarch (depending on how firm you like it)
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.