Wednesday, November 14, 2007

A Delicious Pumpkin Pie


Susan over at the Fat-Free Vegan Kitchen posted a great recipe for a gluten-free pumpkin pie that you whirl up in the blender and pour into some greased pie shells. Pop them in the oven and you've got a pumpkin pie that makes its own sort-of crust. The cornstarch and rice flour work a little alchemy to make the pie have a moist base that you can even pick up in your hand and snack on. This pie was a hit with the family, although I did find that it improved with a little pure maple syrup drizzled on top.

There are loads of other wheat-free, meat-free recipes over at the Fat-Free Vegan Blog and I am looking forward to making my way through some of them. There are a couple of chickpea and sesame flour cracker recipes which sound and look fantastic. And her food photographic skills are of a much higher caliber.

Here's Susan's recipe for:

Impossible Vegan Pumpkin Pie

1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you're not vegan, you could use two eggs, but why not give the vegan version a chance?

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.Untitled

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.

1 comment:

Karina said...

I love Susan's blog, too! And this recipe sounds delicious- and easily adaptable. Thank you for posting it! Wishing you and your family a healthy and happy Thanksgiving!

Karina