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Monday, November 1, 2010

Fabulous Non Dairy Pumpkin Pie

Are you getting ready for Thanksgiving? I'll be posting the entire menu every couple of days so keep checking back...

My oh my - delicious pumpkin pie. I love pie. I love simplicity. Here you have both. You could make it even more simple using a pre-made crust but in all of the taste tests I've done with the recipe over the years, the original still stands out as the best! Even beats out other versions of pumpkin pie with more traditional ingredients. So give it a whirl and let me know what you think!

Pumpkin Pie

Crust:

3/4 C. unbleached white flour

3/4 C. whole wheat pastry flour

1/8 tsp. Sea salt

1/4 C. safflower oil

1/4 C. brown rice syrup

Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork.

Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cutouts. Bake for 15-20 minutes until just golden brown.

Filling:

2 cups Pumpkin puree or 1 can of organic pumpkin

3/4 lb. Tofu

1 tsp. Salt

1 1/2 tsp. Cinnamon

1/2 tsp. Ginger

1/2 tsp. Nutmeg

3/4 C. Brown Rice Syrup

1/4 plus 1 Tablespoon maple syrup

1 tsp. Vanilla

1/3 C. light vegetable oil

Blend all filling ingredients in a blender until smooth and creamy. Pour into unbaked pie shell and bake for 1 hour. (Note: you may need foil so as not to burn the outside crust, just apply to crust about ½ way through cooking or start with foil and take off after 30 minutes.) Top with the cookie cutouts if desired. Let cool and chill in refrigerator. Use Tofu whip topping to decorate.

1 comment:

Susan Marque said...

Sadly they don't seem to make tofu whip anymore but you can always make your own type of thing blending tofu with a tiny bit of oil, a lot of sweetener, some vanilla and a small squeeze of lemon...