"Nooo! Don't share this recipe! Don't do it! Nooo!"
This is my official heirloom, pass it down to my kids, vegan rockstar pumpkin pie recipe. You totally won’t be able to tell there’s tofu in it. I’ve surprised many a tofu-hater after serving this pie, like my step-dad, my uncles, my Grandma…
“Great pie Melodie!”
“Oh really? You like it?”
“Yeah! Best pie ever!”
“Thanks! You know, it has tofu in it.”
“What? No way! You’re kidding me!”
“I kid not.”
I’m really looking forward to eating this this Sunday for Thanksgiving (Yes, Canadian Thanksgiving is in October) because it will mark the end of and celebrate my week without sugar. Which has gone surprisingly well!
As for those of you wondering about my decision to post a recipe containing soy, just so you know, I don’t eat a lot of it, and I don’t advocate that anyone eat a lot of soy products. In fact, ever since I read Food Renegade’s The Dangers of Soy, I have cut back my already limited soy intake. I leave it up to my readers to make their own decision about eating soy. I encourage everyone to read the above link and decide for yourselves.
Vegan Pumpkin Pie
1 – 15 oz can pumpkin puree (I have tried using real pumpkin and found it too watery for this recipe, but it will work)
1 tsp cinnamon
1/2 tsp ground ginger
10 oz (1 pkg) soft tofu
3/4 cup natural sweetner
1/4 tsp ground cloves
1 – 9″ unbaked pie crust
Directions:
Put all ingredients in a food processor and blend until thoroughly mixed. Pour into an unbaked pie shell and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. Chill and serve. Hints: Don’t use low fat tofu, then the pie will taste like it was made with tofu.
Makes 1- 9″ pie
Pie Crust with Nutmeg
1 cup whole wheat flour
1 cup unbleached white flour
1/2 tsp nutmeg
dash of salt
1/2 cup vegan margarine (I like Earth Balance)
4-6 Tbsp ice water
Directions:
In a large bowl combine dry ingredients. Work margarine in with your hands and when crumbly, stir in the ice water. Form dough into two equal balls. On a floured surface, roll each out to fit pie plate. Cover with a damp towel and place in the fridge until ready to use.
Makes 2 – 9″ pie shells
Cashew Whipped Cream
1 cup raw cashew pieces
1 cup water
1 cup sunflower oil
4 Tbsp maple syrup, barley malt or rice syrup
1/2 tsp vanilla
Directions:
In a blender puree the cashews and water, When it forms a thick cream slowly pour in the oil in a thin stream until mixture is very thick. Blend in the maple or rice syrup or malt and vanilla. Chill and serve.
Makes 2 – 1/2 cups
This week I am taking part in Vanderbilt Wife’s Family Recipe Fridays, Food Renegade’s Fight Back Fridays, Mom Trend’s Friday Feasts, Anne Kroeker’s Food On Fridays and Designs by Gollum’s Foodie Friday
Related posts:
- Foodie Fridays: Vegan Macaroni and Cheese
- Foodie Fridays: Vegan Fudge Brownies
- Foodie Fridays: Simple Pleasures
- Foodie Fridays: Udon Noodle Miso Soup
- Foodie Fridays: Ice Cream Cake
Tags: Foodie Fridays, recipe, vegan, vegan whiped cream, vegetarian
Oh, deliciousness! You can say the word nutmeg to me, and I get excited. Add it to pumpkin and you up the ante! Thanks for the recipe and a Happy Thanksgiving to you!
A Happy Foodie Friday, too…
XO,
Sheila
Sheila´s last blog ..Play With Your Food (Act II ) or In the Pink…
Definitely interesting! I made my own pumpkin puree using the smaller pie pumpkins and it turned out just like the canned puree. I think the larger pumpkins are more watery.
Cashew whipped cream…be still my heart! YUM!
Vanderbilt Wife´s last blog ..Family Recipe Fridays: Oatmeal Chocolate Chip Cookies
What an interesting recipe for the dairy intolerant. I’ve bookmarked the recipe for may daughter. Thank you for sharing it with us. Have a great day.
Mary´s last blog ..Braised Vietnamese Fish – Ca Kho To – Foodie Friday
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specifically moms to be or breastfeeding moms, the soy is so bad for baby, especially baby boys, soy messes with hormones. Its obvious that you care about what you are telling moms, so please just check it out. sorry if I came across as rude, it just worries me, even you look at the post right before FoodRenegades FBF’s, it is a post about soy.
@Shocked – Yes, soy is dangerous. I believe it is more dangerous in large amounts than in small amounts. If this pie was cut into 8 pieces that would be just a little over 1 oz per person.
I did hesitate briefly before posting this recipe, but it is my very favorite pumpkin pie recipe and I wanted to share it. You’re right that it is important to give readers the necessary info so they can make an informed choice. But I personally don’t mind consuming a little bit of soy once in awhile.
This is a great article to start out with by Food Renegade called The Dangers of Soy http://www.foodrenegade.com/dangers-of-soy/
Melodie´s last blog ..Foodie Fridays: Vegan Pumpkin Pie
I can’t believe you know how bad it is and are still encouraging mothers to eat the stuff, women come here for a place they trust and can find healthy information.
You did not give any warning in the article about soy, so no, you did not give people the chance to make an informed decision.
By censoring my comments you are not giving people a chance learn the truth. People who read this don’t know that you eat this once in a blue moon, and like anything once you make a little wiggle room for something it becomes a gaping hole.
I wouldn’t care if you were poising your own body, other than the fact that you are supporting a horrid industry that is destroying our agriculture and economy as well as our health, but you are encouraging women to poison their helpless babies.
The fact that you are censoring means you don’t want people to know the truth.
If you really support soy and all its negatives and “positives” you’ll leave this post so people can make an informed decision.
You obviously did not read the paragraph I added to my post.
Sounds like a great recipe! I’m afraid to make crust, but that doesn’t so hard.
Rachel´s last blog ..Follow Friday
Thanks, this sounds yummy! I will be making this for Thanksgiving this year!
oh jeez. Soy is evil now? I had no idea (not that I ever eat Soy, I don’t care for it, but I thought soy was supposed to be the healthy alternative.) I guess you learn something new every day.
One of the crunchiest people I knew let her son live on Soy because she feared cows milk. I wonder if she knew about this.
TheFeministBreeder´s last blog ..The Big, Hairy Vaccination Post and My Visit to GlaxoSmithKline
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Do you use a small can (15 oz) or large (28 oz)?
Thanks so much for the pie recipe! I am going to try it out for (U.S.) Thanksgiving on Thursday.
For the “3/4 cup natural sweetner” for the pie, does it matter if it’s a dry sweetener, or a liquid (such as maple syrup or agave nectar)?
Also, does it matter if the soft tofu is packed in water, or if it’s is silken tofu in a tetra pack?
@marcy -It doesn’t matter if the tofu is soft or silken but it shouldn’t be “lite” and do make sure you drain any water first.
I have never used only liquid sweetner, but I do think it would probably be okay if you did. The most I’ve done is half dry, half liquid. Always worked out great though.
[...] Some of these blogs and blog carnivals are more crunchy than others, but the non-crunchy looking ones accept crunchy lifestyle/recipe posts, so make it work for you! It is also okay to participate in more than one carnival on the same day with the same post. Carnival etiquette just requests that you link to each hosting site in the body of your post. An example can be found here. [...]
[...] everyone left, and she threw up. A lot. It’s not like I was feeding her any of my rock star Vegan Pumpkin Pie or anything. I think it was a delayed reaction to all the stress. That maybe coupled with the fact [...]