Friday, October 19, 2007
Preparation...
I have to admit that Thanksgiving is my favorite holiday. How could you not love a holiday that is nothing but food and family. I know for most of us out there, the family part can be a little hard to swallow, but they are part of it and without them it just would not be the same(good or bad...it is what it is)! We are happily hosting Thanksgiving this year for some of our family, so I have started to really think about food for the event! I have been told by my sister-in-law that I am not aloud to cook with any weird stuff - and by weird, she means soy or tofu...I smell tofurky in the air! Ever since I started looking around at a lot of the vegan blogs, I have really learned a lot about baking and cooking without dairy. I am so thankful to all of the bloggers out there for posting such great recipes and photos so I can now bake again without worries. It has really been fun to try other people recipes and come out with such great results. I have to tell you that most of the people that benefit from all of this baking are my family and the guys at the studio. They have all loved my little adventures in baking!

So we were having the guys from the studio over the other night and I was in the mood for pumpkin something. I was not sure what to make, but it had to be quick to put together and something that I could try for the holidays. I am not much of a pie person (I only really like a cookie/graham crust) and the illustrator is really trying to keep the carbs down. So, on my search I came across this recipe for "Impossible Vegan Pumpkin Pie" from the fatfreevegan that I thought I would give a try. How easy is it to put everything in a blender and bake. I was sold! I am always a little nervous trying out a new recipe on people so my husband was nice enough to take the first bite. "This is all of the things I love about pumpkin pie", is the first thing out of his mouth! If that is not a slogan for this pie, I don't know what is. The smell was incredible...the flavor was unbelievable! I loved it. I loved it so much, I was excited that there was a couple of pieces left over for us to sneak later...they got eaten before everybody left! It was loved by all and I will definitely be making again very soon!

(this picture does not do it justice, but it was late at night and I thought you should see the consistency of this great pie!)

Impossible Vegan Pumpkin Pie
(adapted from fatfreevegan)

1 1/2 cups light plain soymilk
1/2 cup liquid egg substitute
1 tbsp. cornstarch
1 tsp. vanilla
2 cups canned pumpkin
1/2 cup white whole wheat flour (I love this stuff)
2 tsp. baking powder
1/2 cup sugar
2 TBSP Splenda Brown Sugar Blend
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 do not have this, so I used a 10 inch tart pan) 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 (mine was done at 45 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.

With my changes it was only 131 calories per slice (8 pieces in the pie)

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:40 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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