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Pumpkin Pie (no Tofu)
Submitted by: Courtney
I don’t like pumpkin pies with tofu for some reason, so I had to search for a good recipe without it. This one is great! I don’t remember where I found it, but I use it every year, and it is never turned down! I don’t like pie crust (I often just make the filling!), so I am sorry I cannot offer a good ff crust recipe. I have tried cutting out all of the sugar and using more maple syrup, which actually works fine, but I don’t remember the measurements I used…if you want a refined-sugar-free pumpkin pie, it can be done, though! Sorry I cannot be more exact. If I make it again this year, I’ll post the exact amounts to the list.
Your favorite 9″ ff pie crust
Ener-G Egg Substitute for 2 eggs, prepared
1 (16 oz) can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1/2 cup sugar
1/4 cup maple syrup
1 tsp molasses
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
8 oz soymilk/ricemilk
Ener-G Egg Substitute for 2 eggs, prepared
1 (16 oz) can pumpkin, or 2 cups fresh-cooked pumpkin, pureed
1/2 cup sugar
1/4 cup maple syrup
1 tsp molasses
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
8 oz soymilk/ricemilk
Prepare pie shell.
Preheat oven to 425 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 15 minutes at 425 F. Reduce temperature to 350 F. Bake for 40 – 50 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack.
Makes one 9″ deep-dish pie.
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