I’ve been experimenting with recipes for the upcoming holidays that revolve around food. Come to think of it don’t all holidays revolve around food? We need to change that! This will be our first Thanksgiving and Christmas since we have changed to a whole foods plant based diet. Since I won’t be cooking all the old favorites I am in need of finding healthier recipes that offer the same flavors. I do love pumpkin pie but I like the filling better than the crust so I am happy to go crust-less! Susan over at Fat Free Vegan is a genius at revamping recipes and turning them into gourmet vegan delights so first up was her Impossible Vegan Pumpkin Pie. Its a healthier version of that old Bisquick recipe for impossible pies that kind of make their own crust. Remember those?
Let me just tell you right up front that my pie didn’t turn out anywhere near as pretty as the one on the Fat Free Vegan blog. I did use canned pumpkin and she used a fresh pumpkin that she cooked and then drained. Its a soft pie and is more like custard in the middle but still holds together when cut. Even though it isn’t pretty the taste was all that matters – scrumptious! Best pumpkin flavor ever – perfect blend of spices and I was very happy. I forgot to take any photos after it was cut – we were too busy eating and loving every bite. This isn’t every day food as it is full of sugar but a slice of this pie on a holiday is a worthy splurge. You know what they say – life is short – have dessert first!
Impossible Vegan Pumpkin Pie
- 1 1/2 cups soymilk -I used unsweetened almond milk
- 1 tbsp. Ener-G egg replacer*
- 1/4 cup water*
- 1 tbsp. cornstarch
- 1 tsp. vanilla
- 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)** I used organic canned pumpkin
- 1/2 cup rice flour (see note)*** I used organic brown rice flour
- 2 tsp. baking powder
- 3/4 cup sugar - I used organic coconut sugar
- 1/4 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg – I used freshly grated
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
Fat Free Vegan Susan’s Notes
*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs such as 2 tablespoons ground flax seeds mixed with 6 tablespoons water.
**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.
***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk.
Number of servings (yield): 8
Per Serving: 153 Calories; 1g Total Fat; 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.
Recipe from Fat Free Vegan.
Have you started making holiday plans? Gosh it’s creeping up on us already. I have done a tiny bit of Christmas shopping. Last year I had to have it all done by Thanksgiving as I was preparing to have foot surgery the first week of December. It was nice to be done early and not have to fight the holiday crowds or stand in line at the stores. I hope I can get done early again this year and avoid the holiday hassle. We seem to simplify the holidays more and more as time goes on and I prefer it. Less stress and more fun – count me in!
Remember last week when I told you I need to find some hobbies so I bought fabric to make a project? Well here is the completed fleece blanket I made. It’s almost twice the size of the ones I have made in the past. I started with 2 1/2 yards of fabric but had to trim quite a bit (about 5 inches) off the plaid fabric to make it square with the world. It wasn’t my favorite fabric choice either but it was the only non child or sport print I could find. I wanted darker colors – jewel tones but there was none to be found. These colors don’t fit in with our color scheme but it will keep us warm while we are being couch potatoes!
You take two pieces of fleece cut them the same size and then tie them together – no sewing required- it makes a very warm and soft throw blanket. I saw this cute knot on pinterest which lead me to a you tube video explaining how to do this. But do you think I could find that video once I was ready to make it- not a chance! It still came out okay – not perfect by a long stretch but it’ll do. Now I have to find a new project to work on.
Hope you are having a good start to the week!
Whats happening in your corner of the world?
Do you like pumpkin pie?