stars in your eyes
this is the first thing andrew & i made together. i had never made a successful homemade crust and so i was really excited about how this turned out. we later learned that a good way to keep your crust from falling apart when rolling it out is to put the dough between two pieces of waxed paper.
this vegan pumpkin pie has no tofu, which does not belong in pumpkin pie, or most desserts for that matter. this pie uses cornstarch to hold things together and is heavy on the spices, which brings out the natural sweetness of the pumpkin. the bourbon pecan topping is really rich, with the tiniest hint of orange. without the topping this pie is fucking delicious, and with it? well, you might just see stars in your eyes.
posted by andrew&kittie @ 8:04 PM
4 Comments:
The Crust:
3/4 Cup Flour (white or spelt works fine)
3-4 Tablespoons soy margarine or other vegan shortening
1-2 Tablespoons Water
Cut the shortening into the flour with a fork until it resembles coarse cornmeal.
Add just enough water so that the dough sticks together-- it should not be wet. If you add too much water, simply add in a little more flour.
Between two sheets of wax paper, roll out the dough into a circle.
Oil your pie plate and press the dough into it.
This recipe makes one crust.
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ummm...
this is kind of a weird comment, 'cause if you really really wanted to use what we have, we'd be using produce grown in sustainable permaculture gardens, or foraged in the wild (yes, i know some green anarchists would want to raze my garden, but they can go fuck themselves).
fucking purity would be decrying these desserts as counter-revolutionary because they prop up our dependence on civilization, capitalism, industrial agriculture, slave labor (i have no illusions where most sugar comes from), the destruction of the environment, etc. etc.
saying you do not like pumpkin pie with tofu means just that.
The Pumpkin Pie (absolutely delicious on its own):
2 Cups solid-pack canned pumpkin (one 14-15 oz. can if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin; measure after draining.)
1 Cup non-dairy milk (preferably a rich soymilk or nut milk)
3/4 Cup brown sugar or Sucanat
3-4 Tablespoon cornstarch (depending on how firm you like it--i usually use 3 & 1/2 Tablespoons)
1 Tablespoon molasses or blackstrap molasses
1 Teaspoon ground cinnamon (heaping)
1 Teaspoon vanilla
1/2 Teaspoon EACH ground ginger, nutmeg and salt (heaping on the ginger and nutmeg)
1/4 Teaspoon ground allspice or cloves (i usually put in 1/4 allspice with just a dash of clove)
Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust (your favorite, or see recipe above)
Blend in blender until smooth
Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly (never really a problem...i have found it necessary to bake this pie an extra 10 minutes). Cool on a rack, then refrigerate overnight before serving (it is 100% better the next day! resist the temptation to eat it at once and wait!).
**Try cutting out some of the extra pastry into shapes and decorate the rim of the pie with them.**
The Bourbon-Pecan Version (absolutely crazy decadent):
Spike the pumpkin mixture with about 3 T. of Jack Daniels (it's vegan)
For the topping mix together:
1/4 c. brown sugar (packed)
2 T. cold Earth Balance
1 tsp. finely-grated organic orange zest
3/4 c. pecan halves
Sprinkle evenly over the pumpkin mixture and bake as usual. The pumpkin mixture may be too liquidy at first, so i suggest putting the topping mixture on after half an hour.
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