Thursday, November 26, 2009

Special Vegan Pumpkin Pie


For your pie crust, add 1 Tbsp. sugar, ½ tsp. almond extract and replace ¼ C. of your flour with blanched almond meal in your favorite pie crust recipe. Prepare as you normally would, press into 9” lightly greased pie pan and set aside.

2 C. cooked mashed pumpkin
1 C. almond milk (there’s a trick to this- take 1 1/3 C. almond milk and gently
simmer until becomes 1 C.)
1 tsp. almond extract
2 tsp. cornstarch
¼ C. flour
2/3 C. to 1 C. sugar (depends on how sweet you like it)
1 tsp. finely grated ginger
1 tsp. cinnamon
¼ tsp. each nutmeg and ground clove
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
¼ C. vanilla creamer (Silk french vanilla is great)
A little Amaretto or Whiskey for a kick
¼ C. blanched slivered almonds

Mix together these ingredients except for the blanched slivered almonds. Pour into pie shell. Bake at 425 degrees for 15 minutes then lower temperature to 350 degrees and bake for another half hour or so. Chill. Decorate with slivered almonds, another method would be to candy or caramelize sliced or whole almonds and use those.
For whipped cream, mix tofutti cream cheese with ½ tsp. vanilla extract, 1/3 C. superfine sugar, 1 tsp. oil, 1 tsp. lemon juice, 1 Tbsp. vanilla soymilk or almond milk and chill.
* other suggestions- a hazelnut version could be made using hazelnuts and Silk Hazelnut Creamer in place of the almonds, I would leave out the ginger in that case.

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