Tuesday, 9 October 2012

Fall Pumpkin Pie - Vegan

Sorry it has been so long since I last wrote on this blog.  I have been keeping up with my workouts/random photos etc on my other blog and just haven't had time to update this one with anything worthy.  Until now.

Errrrrgghhhhhhhhh - it is so good :)  Michelle has asked me if I can make one every week for the rest of our lives.  Yeah dude.  100%.  If I could stuff this pie in my face every day I would be so much happier as a person.

Dinner tonight was a wholemeal wrap, lettuce, vegan burger patty with soy cheese.  I also baked some sweet potato fries to have on the side, or as I did, to throw into my wrap and eat the whole thing like some kind of awesome burrito.  You can tell I am an ideas girl, right?

  • 3/4 pound silken (soft) tofu
  • 1 16 ounce can pumpkin puree (I got this from Waitrose)
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 cup oil
  • 1 tsp vanilla
  • 1 cup brown sugar
  • 1 1/2 tbsp molasses

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Well as you can see it is pretty darn easy.  And cheap for that matter.  I already had all the ingredients from the last time I made the pie - except for the pumpkin which cost me around GBP2.00.

So I agree, once you combine the tofu and pumpkin - it totally looks like vomit.  I KNOW!  But push past that, add the other ingredients and throw it in the oven.  You wont regret it.

The colouring is quite a bit different to "normal" pumpkin pies, but overall the spices make it still smell amazing and literally, mouth watering.

I smothered mine with vanilla soy cream.  Is there any other way to do it?


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