Tofu Pumpkin Pie

2 cups Pumpkin Puree
8oz Extra Firm Tofu
6Tbs Honey
3Tbs Molasses
1.5 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg

Press tofu to get out most, but not all, of the liquid. Place all ingredients in a blender (and I always add extra seasoning) and blend until smoooooottthhhh.Pour into pie shell. Bake at 350 for 35-40 minutes.

Not sure about pie shell recipies...I am pretty sure there are some good premade ones...

I just found this one and it doesn't use tofu either!

If anyone tries it, please let us all know how it turns out:)

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BRYANNA’S LOW-FAT OIL PASTRY

Makes one 9" crust



Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat. Divided into 8 servings, each piece with either a bottom OR a top crust (not both) and a fat-free filling will contain 5 g of fat.



The pastry flour and soured soymilk make a tender crust that no one will guess is low-fat!



1/2 c. unbleached white flour

1/2 c. MINUS 1 T. wholewheat pastry flour

3 T. oil

3 T. soymilk with 1/2 tsp. lemon juice added

3/8 tsp. salt

3/8 tsp. baking powder

3/8 tsp. sugar



Mix the flours in a medium bowl with the salt, baking powder and sugar. Whisk together the soured soymilk and oil in a cup until well blended. Pour this into the flour mixture and mix gently with a fork until it holds together in a ball. (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out. Roll out and bake as you would an ordinary crust.








BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free)



I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have 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), or with a non-dairy whipped topping, such as RichWhip.



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 below)



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.

You can find an easy vegan pumpkin pie recipe at
vegan-recipes-4-1.blogspot.com/
(Menu # 11)

Enjoy also the other vegan recipes for one!
RSS:
vegan-recipes-4-1.blogspot.com/atom.xml

Since my last post I've found some other pumkin pie recipes and I posted them in my blog "Vegan Recipes for One"
RSS:
vegan-recipes-4-1.blogspot.com/atom.xml
Site:
vegan-recipes-4-1.blogspot.com/
I also included all recipes for pumpkins that I found.
Imagine, you can prepare even PUMPKIN YEAST.
Enjoy!

Does anyone know about using fresh pie pumpkins to make this rather than canned? I prefer to eat fresh produce. Could ithe insides simply be scooped out and pureed in a food processor?

This recipe below is off internet and I have used it and replaced two eggs with Ener-G. You will probably need to cook it longer than suggested because of egg replacement, so keep close eye on it at end of time. This recipe uses brown sugar instead of honey, so vegan safe. And as you can see you can use rice milk instead of soy milk to avoid using soy product. The rice milk may be why it takes longer to set also. I have hormone imbalance problems when I eat to much soy, but I am allergic to cow dairy so I can understand your concerns.
Good Luck.
Una, from San Diego, CA ;-)

Pumpkin Pie, and Dairy-Free Too! Recipe #191098
The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works.
by Sarah Chana

53 min | 8 min prep

1 9-inch pie

1 unbaked 9-inch pie shell
Ener-G Egg Replacement: read label for 2 egg equivalent (Ener-G Foods is Kosher Certified under the KOF-K label)
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups mashed cooked pumpkin
1 cup soymilk or rice milk or almond milk or non-dairy coffee creamer
Whip eggs until frothy.
Beat in sugar, then spices and salt.
Add pumpkin and soy milk and beat until well blended and smooth.
Pour mixture into pie shell.
Bake at 450F for 10 minutes.
reduce heat to 350F and bake for 30 to 35 more minutes.

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