Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Ann Miner
annminer@nauticom.netPumpkin PieIngredients (use vegan versions): 1 1/2 cups soy milk
2 tablespoons Ener-G Egg Replacer
1 16-oz. can pumpkin w/o sugar
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
2 pie crusts
Directions:Preheat oven to 425 degrees. Blend the soymilk and Ener-G Egg Replacer together in a bowl using a whisk. Add the remaining ingredients and mix well. Pour into two pre-made crusts (available at some natural food stores and supermarkets). Bake 20 minutes at 425 degrees. Remove pies from the oven and allow to cool before slicing and serving. Makes 2 pies.
great recipe now hows about one for vegan whipped cream to top the pie with?
Archived comment by: shannon
Isnt cool whip vegan?
Archived comment by: madi
I've seen non-dairy whipped creams in grocery stores. I'm not sure what other ingredients are in them howe'ver.
Archived comment by: kevin
Maybe I did something wrong but it came out more like pumpkin soup! and barely filled one crust! Cant recomend this recipie :-(
Archived comment by: lucas
This came out great but the trick is to fill only one pie crust and to bake it until you can stick a fork or knife or toothpick or whatever in the center and it comes out clean or almost clean. Also, don't bake it at 425 the entire time. Bake it at 425 for the first 10 or 15 minutes, and then turn the oven down to 350. I thought it was great without any whipped cream, but cashew cream is a good replacement for whipped cream.
Archived comment by: rhonda
For a topping, try this: 1 package firm silken tofu 1/2 cup sucanat or turbinado vegan sugar 1 tbsp rice or soy milk Blend all the above together, and chill for at least one hour. This goes well as a garnish for pies, fruit, whatever. You can also freeze it to make vanilla ice cream.
Archived comment by: zilya
Sorry, in my comment above I forgot one ingredient: vanilla. I like to use 2 tbsp of vanilla extract.
Archived comment by: zilya
Regarding the vegan whipped cream for a topping that I learned from Passover recipes......take canned coconut milk and put it in the refrigerator for a few hours or overnight. Then, carefully open the can and scoop ou the thick top layar. Put it in a blender or food processor and whip. Add vanilla and vegan sugar to taste. I can't say its low-fat, but it sure is good. Enjoy!
Archived comment by: allison
Regarding the coconut milk topping...you only use the top thick layer? Does it make enough topping for the whole pie? cindi
Archived comment by: k
Cool Whip has casein in it, therefore, no. It is not vegan.
Archived comment by: ben
Whole Foods sells Hip Whip... its a vegan whipped cream, and tastes as good as Cool Whip. Its in the freezer section in tubs. Yum!!!
Archived comment by: dreamgirl
I'd have to agree with the hip whip comment. I don't think it tastes exactly like cool whip, but it is the only of its kind and I can't wait to put it on pumpkin pie this fall!!
