We celebrated the end of 2010, New Year’s Eve, in a sweet way yesterday. One of the things that made it especially delightful was the pumpkin pie that we ate. I looked online for a recipe that did not include tofu. I had made a pumpkin pie previously that had tofu in it. In my opinion, it was not good at all. This recipe (copied down below) from Vegan Spoonful, by a fellow vegan blogger, is top-notch. My picky eater, Brayden, even enjoyed it.
Vegan Pumpkin Pie
1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
2 cups pureed pumpkin (or one 15-oz can)
1 cup plain nondairy milk (soy, almond, coconut)*
3/4 cup sugar
2 1/2 – 3 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
vegan whipped topping, if desired**
Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.