Recipe of the Week: Classic Pumpkin Pie!
So we’re full swing into our Thanksgiving recipe theme for Recipe of the Week—and this week peta2’s own Youth Advisory Board member Allen is showing us how to recreate a family favorite! Check his recipe out for classic pumpkin pie and comment below with your favorite Thanksgiving recipe—maybe you’ll see it veganized on the blog! Take it away, Allen!
If you’re like me, you anticipate the Thanksgiving pumpkin pie. However, people rarely think of ways besides the recipe on the can (gross, right?). This pie is sure to put a smile on your face, in a slightly healthier way of course!
What you need:
- 2 deep dish pie crusts (you can pick these up at the local grocery store—but make sure they don’t have lard in them!)
- 1 can of pumpkin puree (at least 19 ounces)
- 1 1/2 cups of sugar
- 5 tablespoons corn starch
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2-1 teaspoon of ground nutmeg
- 1/2 Teaspoon of sea salt
- 1 package of silken tofu (I prefer soft, however, any silken will work!)
First, take out the frozen pie crusts and separate them, setting both out of the way. Preheat the oven to 425 degrees. Put the pumpkin puree into a bowl, and add sugar, cinnamon, ginger, salt, and nutmeg. Blend (if you have a food processor), or stir well.
Drain water from tofu package. If you are using a food processor, cut the tofu into strips. Otherwise, crumble the tofu up and place it into the batter (If you crumble the tofu, it will be more distinguishable in the pie). Blend well. Taste, add sugar (1/4 cup at a time), if necessary. Finally, add the cornstarch 1 tablespoon at a time until thick. If you used a food processor, take a spoon and move the mix around in between scoops. Scoop pumpkin into pie crusts and place into oven for 15 minutes. After 15 minutes, lower the heat to 350 degrees and bake for an additional 60 minutes. When done, remove from oven and allow your pie to cool!
Feeling fancy? Top with soy whip! I hope you enjoy this as much as I do!