Monday, November 16, 2009

Vegetarian Pumpkin Pie





Monday Morning Post


This egg-less, milk-less tofu pumpkin pie recipe is so easy and so surprisingly good, you should volunteer to bring the dessert.
Just call it "Pumpkin Pie" - no need to scare people.

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Makes 10 servings
This recipe was tested using a 9 inch round X 1 1/2 inch deep Pyrex pie pan

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1 (12 to 14 oz.) package firm tofu
1 (15 to 16 oz.) can pumpkin (2 cups - not pumpkin pie mix)
3/4 cup pure maple syrup (not pancake syrup)
3/4 cup sugar
1/3 cup all purpose flour
1 tablespoon cinnamon
1 tablespoon grated fresh ginger (or 1 teaspoon dried)
1 teaspoon grated nutmeg
1/4 teaspoon Kosher salt (or 1/8 teaspoon regular salt)
1 (9 inch) deep dish, unbaked pie shell (purchased or home made)

Position oven rack so pie will bake in the lower third. Preheat to 400 degrees.

Remove tofu from package. Gently rinse under running tepid tap water. Drain.

Put everything (except pie shell) into a food processor. Pulse until combined then blend until very smooth - 2 to 3 minutes. Remove lid of processor. Scrape down the bowl. Replace cover and continue blending until very smooth.

Meanwhile, put empty pie shell onto a cookie sheet (to catch drips) and place into the preheated oven. Bake 20 minutes. (No need to put pie weights on the dough.) Remove partially baked crust from oven and lower temperature to 350 degrees.

Working quickly and carefully, fill crust with the tofu mixture. Filling will not spread during baking so make sure it looks nice before you put it back into the oven.

Return pie to oven. Continue baking an additional 30 to 35 minutes or until center is set to a very light touch and the crust is brown on the bottom. Filling should be slightly puffed 1 inch wide around the perimeter of the pie. Do not over bake.

Remove pie from oven. Let cool 1 hour at room temperature then lightly cover with plastic wrap and refrigerate at least 4 hours before attempting to cut. Overnight is better.

Refrigerate leftovers up to 3 days.


Karla's Tip:
Pumpkin pie spice is not recommended. Ground cloves, typical of this spice blend, makes the tofu taste ash-y. Using the recommended spices in this recipe totally mask the tofu taste. No one will be able to tell!

Got too much filling for your pie shell? Put it into a custard cup or two (spritzed with baking spray) and bake along with the pie.

Don't forget to put your pie on a cookie sheet to catch drips during baking.

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