Vegan Pumpkin pie and crust

[sufficientforme]

I made this today for the Thanksgiving holiday for our child who is allergic to dairy, eggs, wheat flours. This turned out fantastic and wanted to share with others who may eat this way. It was good enough that my husband did not notice it was vegan.

filling:
*

1 (15 ounce) can pumpkin puree
* 1 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon clove

* 1 (12 ounce) package soft tofu, processed in blender or food processor until smooth, I added a dash of soymilk to get really smooth.


Directions

1.Cream pumpkin and sugar.
2.Add salt, spices, and tofu.
3 Add to already prepared crust and sprinkle with a little raw sugar if desired, I did because of no whip cream .
Take a pastry brush and use rice or soy milk around edge of crust and sprinkle with raw sugar for a nice caramel color on crust.
4.Bake at 425 for 15 minutes, then at 350 for 40 minutes.
5.Chill and serve.

This is the pie crust I used from the living without website.
http://www.livingwithout.com/recipes/traditional-pie-crust.html
Really close to a traditional wheat crust.

 

[me&thegals]

Thanks for the recipe. I have been looking for a good GF piecrust recipe. Do you really like this one?

me&thegals

 

[Ldychef2k]

Gosh, that looks so good. Hurry, Thursday !!!

 

[ohiofarmgirl]

did you all see the article in Hobby Farms Home about alternative flours?? i usually think that mag is pretty fluffy but i kinda liked that article. makes me want to give it a try...

 

[sufficientforme]

Thanks for the recipe. I have been looking for a good GF piecrust recipe. Do you really like this one?

me&thegals

For me it has not been that long since having to change most of our diet to GF. I honestly gag most of the recipes I have tried. We live at high altitude which makes the baking even worse, most breads taste/feel like rubber to me with the alternative flours. But the website I listed for the crust has some fantastic (the best we have tried) recipes and it caters to a lot of allergies.
The crust was a good alternative to regular floured crusts, it was tender but not flaky and it did not darken as much as a regular crust, but putting some milk on the edge and sprinking with raw sugar solved that. I could not determine that it was not wheat flour by the taste but by the texture (I liked the thinner rolled crust pieces better than the thick parts also). It is the best I have gotten so far on my quest for a great GF/DF/egg free solution. For the person in your family with a need for this I believe they would be delighted to have the closeness to "real" this offers.

 

[sufficientforme]

did you all see the article in Hobby Farms Home about alternative flours?? i usually think that mag is pretty fluffy but i kinda liked that article. makes me want to give it a try...

I have not seen the article, I guess I need to actually pull out the issue and look through it, been really busy