Tofu in tofu pumpkin pie
I posted this on the recipe itself as well, but I probably procrastinated too long in retrieving this information, so I'm posting it here as well to try to get a speedier response. I'm planning on making the tofu pumpkin pie recipe, originally called for a 10-ounce box of silken tofu--
For whatever reason, aseptically packed tofu (the stuff in the box, as opposed to the plastic tub) isn't sold in any of the neighboring grocery stores. If I used the refrigerated, tub variety (tub-fu? :P,) I could buy it anywhere from soft to extra firm. I've got a decent blender, so even with one of the firmer varieties, I don't think chunks would be a problem. Should I go with soft to mimic the silken variety, or should I go with one of the more solid varieties for the texture? I'm trying to please my pumpkin-pie aficianado grandmother (she's been the only person in our family allowed to make pumpkin pie at our gatherings since I can remember) when she comes for dinner tomorrow, so I'd like to get it right. Thanks~
thanks for your quick response! i had indeed seen the recipe you suggested, but the molasses-like color of the pie would probably throw grandma off her rocker. :P did yours come out as dark as the picture? i'm willing to use a non-tofu pie, but i'd like it it to resemble the original as much as possible, just to avoid any "well, doesn't that look like a vegan mess" comments.
ooh, i think i might even have some good maple syrup in the back of my cabinet somewhere... in that case, this one might well be worth a shot. thanks md!
This is my favorite Pumpkin Pie (no tofu).
Crustless Pumpkin Pecan Pie
Pumpkin Pecan Pie
1-1/2 cups soymilk
4 tablespoons cornstarch
1-1/2 cups cooked pumpkin
1/2 cup raw sugar or other sweetener
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 Tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 Tablespoons Earth Balance, chilled
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Spray pie pan with non-stick cooking spray.
In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie pan.
Bake for 15 minutes. While the pie is baking, prepare the pecan topping. In a small bowl, combine the flour, brown sugar and cinnamon. Blend in the Earth Balance with a fork or pastry blender until crumbly. Mix in chopped pecans. When 15 minutes is up, sprinkle the topping on the pie.
Reduce heat to 350 degrees F (175 degrees C). Bake an additional 30 minutes or until set.
Once this pie is completely cooled (preferable after some time in the refrigerator), it will be quite easy to cut and serve. However, serving shortly after removing it from the oven doesn't usually work out so well.
The pie crust seems like an uncecessary waste of calories since it doesn't add a whole lot of flavor. The pecan topping is a much better usage of calories!
the crustless pie comes out of the pan ok? does it actually come out in slices? i just made the recipe recommended by mdvegan a few hours ago, though i wasn't watching it closely, and i burnt it. :-[ it's not black, though i wouldn't mind having a back up pie; since that recipe takes 12 hours to set, i wouldn't be able to make another one in the morning, because it would still be gooey. so the crustless one does look intriguing...
would this recipe work if i use sweet potato instead of pumpkin?
As long as you give the pie pan a generous spray of non-stick cooking spray or liberally wipe it with veg oil, it comes out just fine. You just cut it like you would a regular pie. I even cut off a tiny sliver one morning (about 1" thick) when I just wanted a taste of sweetness. You don't need for it to set too long. Just an hour or so in the fridge. It's still edible without the fridge time but it's harder to scoop out. If you really wanted, you could pour this filling into a pie crust. I omit it because I don't think it's worth the calories. Pie crusts usually have a lot of calories & fat.
I definitely think it would work with sweet potato instead. Just use the same quantities.
If you want to see a picture of it, you can go to my blog: http://vivaciousvegan.blogspot.com/2006/10/long-time-gone.html Scoll down to the bottom of this post and you'll see the picture.
Well, when I made the recipe, I had a bit of filling left over, which I just dumped on top of some crushed graham crackers in a seperate ramekin. I just cut a few slices of that from the fridge (ok, that's a lie, I just ate half of it. :P), and it was pretty tasty. I love the amount of spice, and it's not crumbly or gooey, so the texture is very good. I'm glad I went with your recipe, thanks! Oh, and I did use a light turbinado for the sweetener. The pie was brown, but not horribly burnt; I think it will be eaten regardless. (The crust might be another issue, I used one that really didn't look promising at all, but used the ingredients that I had on hand.) I think if I make another pie for the Christmas holidays, I'll reduce the sugar in the recipe; maybe I'm just a sugar-phobe, but it seemed a little sweet for my liking. Maybe turbinado is stronger than regular? I think I'll use .5 a cup instead of .75.
I really didn't care for this pie. I could taste the tofu and the salt. I used this recipe http://www.fatfreevegan.com/desserts/pumpkin_pie.shtml, replacing the soy milk with Silk Soy Nog (per SecondBase's excellent suggestion!) and it came out great.
i tried this recipe for thanksgiving this year it was amazing! it didnt even crack on top it was so pretty!hahahah! anyways... thankyou for the recipe suggestion!
Since making this, (mdvegan's recipe) I've been getting cravings for more of it-- darn it, I don't even like desserts! The minute I get back to my kitchen back home, I'm making another one-- this time, I'm reducing the sugar to a little less than half a cup, and I'm just going to grease the pan really well and try it crustless. Mine was firm enough that I think it will be fine without one.