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Pumpkin pie!
Oct. 6th, 2016 05:33 pmOKAY KIDS LET'S TALK ABOUT PUMPKIN PIE. Canned pumpkin (shut up) was on sale at the Valu-Mart, so I bought like four cans and made two pies and still have lots of pumpkin left over. Pumpkin all the things! I fuckin' love pumpkin pie and all things pumpkin, excepting the pumpkin spice latte I had at Timothy's the other day that tasted weird, and not at all like pumpkin.
But I digress. This is the first time I've attempted a vegan pumpkin pie, and it went pretty well. I used a combination of two recipes: this one had a crust recipe that made sense, but used unnecessary silken tofu* in the filling and had insufficient spices. This one had a better sounding filling but committed an abomination by requiring a pre-baked shell. I mean really.
( The combined recipe )
Results:
Oh yeah I topped it with this whipped coconut cream that is fantastic but I can no longer seem to find. Anyone have any leads?
+ It totally held together. There are bits off of it because I did a shitty job of rolling out the dough (I made it into a ball when I froze it, not a disc, and so it took forever to defrost and I got impatient) which is my fault, not the recipe's. Following the recipe will result in a structurally sound pie.
+ It tastes great! I might add a bit more maple syrup or some brown sugar to the filling next time.
- It looked kind of...green? I don't know whether that was because of anything vegan that I did to it. I think it's a clove-meets-pumpkin issue but anyway if anyone knows how to make pumpkin pie come out a more appealing colour, do let me know.
- I used up the last of the aforementioned coconut cream. Need moar and I am worried the grocery store has stopped stocking it.
- It takes fucking forever. I was baking until 8pm last night. Again, if anyone knows of a way to make pie that is faster on schoolnights, it is relevant to my interests.
Overall a win; it got devoured at the school barbecue, unlike the storebought and prettier apple pies. No one knew it was vegan until I told them, which is my hobby atm.
* I love silken tofu, but why does it need to go in pumpkin pie? Pumpkin is already a binding agent and I couldn't figure out what it was supposed to replace. Condensed milk? Anyway.
But I digress. This is the first time I've attempted a vegan pumpkin pie, and it went pretty well. I used a combination of two recipes: this one had a crust recipe that made sense, but used unnecessary silken tofu* in the filling and had insufficient spices. This one had a better sounding filling but committed an abomination by requiring a pre-baked shell. I mean really.
( The combined recipe )
Results:
Oh yeah I topped it with this whipped coconut cream that is fantastic but I can no longer seem to find. Anyone have any leads?
+ It totally held together. There are bits off of it because I did a shitty job of rolling out the dough (I made it into a ball when I froze it, not a disc, and so it took forever to defrost and I got impatient) which is my fault, not the recipe's. Following the recipe will result in a structurally sound pie.
+ It tastes great! I might add a bit more maple syrup or some brown sugar to the filling next time.
- It looked kind of...green? I don't know whether that was because of anything vegan that I did to it. I think it's a clove-meets-pumpkin issue but anyway if anyone knows how to make pumpkin pie come out a more appealing colour, do let me know.
- I used up the last of the aforementioned coconut cream. Need moar and I am worried the grocery store has stopped stocking it.
- It takes fucking forever. I was baking until 8pm last night. Again, if anyone knows of a way to make pie that is faster on schoolnights, it is relevant to my interests.
Overall a win; it got devoured at the school barbecue, unlike the storebought and prettier apple pies. No one knew it was vegan until I told them, which is my hobby atm.
* I love silken tofu, but why does it need to go in pumpkin pie? Pumpkin is already a binding agent and I couldn't figure out what it was supposed to replace. Condensed milk? Anyway.
