Pumpkin pie question: subbing vegan ingredients in Libby recipe
Ok, I've searched long and hard through various vegan pumpkin pie recipes and have yet to find one that appeals to me. I'm leary of putting tofu in there but last year I made BCG's pie and did NOT like it at all--the texture was way weird with all that cornstarch, the color was off, and I just didn't like it. So I want to try to make the tried-and-true Libby's recipe sans eggs and evaporated milk. My question:
Would coconut milk work well as an evaporated milk sub? And would EnerG work well as an egg sub? I figured since the recipe only calls for two eggs that it shouldn't be too hard to sub. Has anyone done this before? Suggestions? If I'm not confident about this, I will just make the FFV's double layer pumpkin cheesecake (which looks awesome), but I really, really want pumpkin pie.
Help!
Hi! I have a few links to give you that you can look at. Most of them are not from this site, but they say they are all vegan.
You could try going with the following:
http://vegweb.com/index.php?topic=13464.0
http://www.veganconnection.com/recipes/pumpkin_pie.htm
http://blog.fatfreevegan.com/2006/10/and-answer-is.html
http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html
They are all non-tofu! As for coconut milk as a substitute for evaporated milk...I don't think that would work. EnerG is a good replacer, but when it comes to pumpkin pie...I just don't know. That is why I added all the other links for you. I do have one other suggestion. I have tried this one http://vegweb.com/index.php?topic=16419.0 and I HIGHLY recommend it! Yes, it does contain tofu, BUT you would never notice it! I have had SO many raves about it! Everyone who has tried it so far has LOVED it, even my non-vegetarian family members. So you can look at it and see what you think. It is cheesecake, but so good! Hope this has helped!
Thanks for the suggestions, but I've already seen all of those (I seriously spent hours the other day looking for a recipe). I really don't like the cornstarch version (I made it last year and the texture is way off) and I just don't think that tofu is going to give it the texture I want. I've had tofu in pies before and liked it, but they were pudding-type pies and I like a very firm pumpkin pie.
I think I'm going to try the coconut milk/EnerG anyway. I'm planning on making an apple pie as well, so if the pumpkin flops, we'll still have dessert.
http://www.vegsource.com/talk/recipes/messages/46162.html
if you scroll down, theres a "slow cook" method for the condensed milk:
"Condensed Soymilk or Rice Milk II (Slow-Cook Method)
Put 3 cups liquid soymilk or rice milk in a saucepan
.
Add 1/2 cup sugar or equivalent.
Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup.
Add vanilla to taste, and a pinch of salt.
Cool.
Store in jar in fridge.
For Evaporated 'Milk: Cook until volume is reduced to 1 & 1/2 cups. Omit sugar"
condensed milk is really super sweet, so i dont think coconut milk would really do it.
The Libby's recipe calls for evaporated milk, though. Not sweetened condensed milk. I guess I could try reducing some normal soymilk, but do you think coconut milk would work for evaporated milk since that's basically really thick milk? I don't know why I'm stuck on the coconut milk thing. I really want to use it, so basically I'm just looking for validation ::)
ohh whoops! for some reason i was thinking condensed milk. hmm. i guess coconut milk would work then. there might be a little bit of coconutty flavor, and there would be extra fat, but it's thanksgiving (: good luck with your pies!!
Meh...fat schmat. It's a pie. Don't know if I've ranted before about my hatred of healthy desserts, but I'll say it again: "I hate healthy desserts." Bring on the fat and sugar ;)b
The rest of our dinner is healthy, but the pies...definitely not ;D
Thanks for that website, BTW. I'm going to use that when I'm not so set on using coconut milk or if my hatred of healthy desserts somehow becomes a slight dislike 8-)
Let us know how it turns out! I'm very curious!!
Yes, please let us know what you did! It may be something that we'd like to try to....well, me at least! ;D
Thanks Kbuettne, I was coming to ask the same question. Though this will be my first year making a vegan pumpkin pie and wanted it to be good for everyone. I am going to try BRYANNA'S VEGAN PUMPKIN PIE.
the last link gardengate gave you recommends hemp milk for the recipe and if you don't have hemp to use coconut milk.
I think someone mentioned using coconut milk instead of evap milk and it turned out fine.
For the egg replacement, what about using a bit of tofu or even soy yogurt? its not alot, if just replacing the two eggs...
I *know* the Libbys recipe works vegan, i knew someone who made it vegan, and he was no chef! he didnt use ENRG, but i dont remember what he did use, quite possibly it was the tofu...
DO let us know. I wantz pie. :P
I used ener-g and coconut milk and it worked fine.
I used ener-g and coconut milk and it worked fine.
just "fine" or "fantastic"? 8-)
Ok, so this turned out pretty well. The flavor was fantastic (I LOVE the coconut milk in there) but I think next time I'll use enough egg replacer for 3 eggs (the recipe only calls for 2). It took a while to set up and it did eventually set up, but I like a really firm pumpkin pie so I'm going to add more "eggs" next time. Other than that, it was delicious!