Nov. 17, 2010
Fat-Free Vegan Pumpkin Pie (Crustless)
As promised, here is my recipe for fat-free (healthy!) vegan pumpkin pie. I am in LOVE with this recipe. It's from my upcoming cookbook but I'm sharing it now so you can try one of these tasty delights this holiday season. It will seriously blow your mind!
Mmm...now I kind of want a slice. Pumpkin pie for breakfast? Well I guess I could settle for the more appropriate pumpkin pie smoothie...
Recipe:Pumpkin Pie (Crustless)
Description
This pie is incredible. It's totally crust-less but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle. You can use Mori-Nu (any firmness) or silken tofu. The tofu must be the soft kind -- like a pudding... not the firm block kind of tofu.
Ingredients
½ cup mori-nu tofu, extra firm
1½ cups plant-based milk
2 tbsp cornstarch
1 tsp vanilla extract
2 cups canned pure pumpkin
½ cup whole wheat pastry flour
2 tsp baking powder
½ cup brown sugar
¼ tsp salt
3 tsp pumpkin pie spice
Instructions
Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
