Pumpkin Pie

jbcarney71 commented:

Jan 2, 2011 7:18 PM

This is a recipe from a cookbook called 7 Secrets by Neva Brackett. ----------------------------------------------------------------------- 1 3/4 cups cooked pumpkin (15 ounce can) 1 can coconut milk 1/2 cup pitted dates *1/2 cup of honey 1/4 cup of cornstarch 1 teaspoon of vanilla *1/2 teaspoon of maple flavoring 1/2 teaspoon of coriander 1/2 teaspoon of salt 1/2 teaspoon of fresh or dry ginger *(or use 1/4 honey and 1/4 of maple syrup if you don't like to use imitation flavors) Blend all ingredients in a blender until smooth. Pour into an unbaked pie shell and bake at 350 degrees for 1 hour.
crazychef commented:

Dec 20, 2010 6:27 PM

what kind of tofu maybe silken?
469 commented:

Nov 23, 2010 9:40 AM

what kind of tofu? silken?
GreenFuzzyFerns commented:

Nov 21, 2010 9:11 PM

For Patty Bowers, as you're like me who doesn't eat gluten, and I avoid non-fermented tofu like the plague try this recipe here: http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html It's vegan, gluten free, and tofu free. It's also crust free so it takes out the hassle of making one. Best pie recipe I've ever had the pleasure of trying. The blogger, Karina, also has a wide variety of vegetarian and vegan recipes. And ones that aren't often have tips to make it that way.
Jen Skelton commented:

Nov 21, 2010 6:57 PM

There is a perfectly acceptable pumpkin pie recipe at http://fatfreevegan.com/blog/2010/03/03/bryannas-vegan-pumpkin-pie/ and it uses no tofu, eggs, or flour. Have made it several times. Make it in an 8 inch pie pan -- less volume.

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