Tuesday, December 25, 2007

Fatfree Vegan Pumpkin Pie

I got this from the Fatfree Vegan Kitchen. It is amazing good, even though I forgot to put in the soymilk! I guess I shouldn't talk on the phone during a busy Christmas day while baking! Oh well, it's delicious, fatfree, and pumpkin. I'll try it with the soymilk in a couple of weeks and see which way I like it better. Also, I didn't have a deepdish pie plate so I made several tarts in a muffin tin. Obviously, if you do this don't cook it as long- 25 minutes seemed to do the trick, but remember that I forgot the milk.

Impossible Vegan Pumpkin Pie

1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you're not vegan, you could use two eggs, but why not give the vegan version a chance?

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.


J said...

I may just use this recipe today - certainly faster than rolling out pie dough..Is it like a 'real' impossible pie (in that it separates out to crust on the bottom and 'filling' on top)?


Amber said...

According to the original post, it seperate like an impossible pie. Mine did a little, but since there wasn't enough liquid in my accidental version, they were more like soft-centered muffins. Still amazing though!

J said...

I just pulled it out of the oven - not sure about this - it looks more like "cake" than pie...I did put milk in, maybe I shouldn't have...???

Amber said...

Now, I can't say for certain since I messed up the recipe, but in the original post http://blog.fatfreevegan.com/2006/10/and-answer-is.html , it says it will puff up and then fall. Mine did this too. There's a pic at this link though.