Tuesday, December 1, 2009

Simple Vegan Pumpkin Pie

Do you need a simple, classic pumpkin pie recipe without all the allergens? Well, this might be just what you need. It is easy to make and passed the taste test with everyone in the family, plus a few other people.

Simple Vegan Pumpkin Pie
(Can be soy free and/or nut free and gluten-free, egg and dairy-free)

Caution: Make this pie one day early so it can set up and cool in the refrigerator at least a few hours or overnight, or the texture will be too soft.
Preheat oven to 350 degrees F.

Have ready on 9 " unbaked pastry crust of your own choosing

Mix together the following ingredients (Blend if a smoother texture is desired, but it works fine without blending.)

2 c of solid pack canned pumpkin (1 - 15oz. can)
1 cup non-dairy milk of your choice (preferably a rich soy or nut milk, if you can eat them. I use hazelnut)
3/4 cup brown sugar or sucanat or turbinado sugar
3-4 T. corn starch (depending on how firm you like it)
1 T molasses
1 tsp. ground cinnamon
1/4 tsp. each ground ginger, nutmeg, cloves
1/2 tsp. salt

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they brown too quickly. Cook on a rack, then refrigerate overnight before serving.

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