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From:	Deborah (Recipes.vegsource.com)
Subject:	Re: thanksgiving recipe conversion to vegan
Date:	November 16, 2007 at 9:16 pm PST

In Reply to: thanksgiving recipe conversion to vegan posted by Karen Hartmann on November 16, 2007 at 9:00 pm:

Hi Karen,

Here are some vegan pumpkin pie recipes.
Try some before the holidays,
to see if they work for you.

----

As long as your vegan butter does not
contain water, use it 1:1 for butter.

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Pumpkin Pie (with Tofu)

1 unbaked 9" pie shell
3/4 lb firm Tofu (not silken)
1 (16-oz) can pumpkin, or 2 cups fresh-cooked
pumpkin, pureed
1 cup natural sugar
3 Tbs cornstarch
1 Tbs molasses
2 Tbs oil
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger powder
1 tsp salt

Preheat oven to 350 F.
Blend all ingredients in a food processor until
very well mixed.
Pour into the pie shell, and bake for 1 hour, or
until cracks start to
appear in the filling.
Chill for at least 2 - 3 hours before serving.

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Pumpkin Pie (no Tofu)

1 unbaked 9" deep-dish pie crust (4-cup volume)
1 (16 oz) can pumpkin, or 2 cups fresh-cooked
pumpkin, pureed
1/4 cup tapioca starch*
2/3 cup natural sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch of salt
1 Tbs rice syrup or barleymalt syrup
1/2 tsp maple flavoring
8 oz soy creamer

Prepare pie crust.
Preheat oven to 350 F.
In a large bowl, mix remaining ingredients.
Spread in pie crust.
Put pan onto a baking sheet (in case of drips).
Bake for 50 - 60 minutes, or until a knife
inserted in the center comes out fairly clean.
Cool on wire rack.
Chill 5 - 6 hours.
Serve.

Makes one 9" deep-dish pie.


*If not available, get Minute Tapioca,
and grind to flour in coffee grinder or food mill.

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Sweet Potato Pie

Substitute cooked sweet potato for pumpkin.

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Pumpkin Pie II

1 unbaked 9" deep-dish pie crust (4-cup volume)
Ener-G Egg Substitute for 2 eggs, prepared
1 (16 oz) can pumpkin, or 2 cups fresh-cooked
pumpkin, pureed
1 cup sugar
1 tsp molasses
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
8 oz Silk Creamer

Prepare pie shell.
Preheat oven to 350 F.
In large bowl, beat egg subs lightly.
Stir in remaining ingredients in order given.
Pour into pie crust.
Put pan onto a baking sheet (in case of drips).
Bake for 1 hour, or until filling is fairly firm.
Cool.

----

Maple Pumpkin Pie

1 unbaked 9" pie shell
3/4 lb firm Tofu (not silken)
1 16 oz can pumpkin, or 2 cups fresh-cooked
pumpkin, pureed
1 cup brown sugar
3 Tbs cornstarch
2 Tbs oil
3 Tbs maple syrup
1 & 1/2 tsp cinnamon
1/2 tsp salt
3/4 tsp ginger powder
1/2 tsp nutmeg

Preheat oven to 350 F.
Blend all ingredients in a food processor until
very well mixed.
Pour into the pie shell, and bake for 1 hour, or
until cracks start to appear in the filling.
Chill for at least 2 - 3 hours before serving.

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