Pumpkin Pie

Poppy 1 commented:

11-27-2011 8:59 AM

I really want to try this recipe, but, what kind of tofu should I use, soft, firm or extra-firm?
stripe1979 commented:

10-23-2011 9:30 PM

jbcarney71, thank you so much for the recipe you posted. I didn't use the dates, ginger or coriander..(didn't have on hand). I added pumpkin pie spice and it turned out great! I also adapted the recipe to make a chocolate pudding pie. In a blender, the coconut milk, 1/4 cup corn starch, 1/4 cup tapioca flour, 1/4 brown rice syrup, 1/4 cup maple syrup, the vanilla, and idk how much cocoa I used because I was lazy and was dumping it from the container and a whole bunch came out...maybe a half cup...lol. Poured into a pie shell I had baked for 10 minutes and baked the pie for about 1hr 15 minutes at 350 degrees. It ended up having a very thin slightly crisp chocolate top and the filling was thick and delicious. When I was eating meat and dairy, I loved my mom's pudding pies and was worried I would never taste anything like them again. But this pie is even better than hers!
JennyMare commented:

9-22-2011 8:48 PM

Pumpkin Pie is my MOST FAVORITE holloween dessert :)
Sunny T commented:

2-6-2011 1:01 PM

I have not tried tofu but I would bake this crustless. They you don't have to worry about the ingredient for the crust & you don't have to worry about the crust burning :)
jackie10210 commented:

1-20-2011 3:25 PM

I use agar-agar to thicken instead of geletin or tofu. I use more pumpkin that way and some apple sauce. If you are alergic to wheat ect maybe try arrowroot or spelt flours. I am new at the total vegan thing on the whole but have been baking in this way for years.

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