There are lots of vegan pumpkin pie recipes out there, but I'm in the process of developing my own because I have yet to find one with a somewhat creamy filling, that is not derived from silken tofu. This recipe, therefore, is in its beta form. Although it firms up nicely the day after it is baked (be sure to plan ahead), the unbaked filling is alarmingly liquidy. Also, although my daughter thinks it is just fine, I feel it is a little too sweet. So I may tweak it to include less soymilk and sugar, and a bit more cornstarch. Even with its slight imperfections, I can't seem to stop picking at the leftovers.
Pumpkin Pie
8 oz Tofutti cream cheese
2 cups pumpkin (or one 15oz can)
1/2 cup each white and brown sugar
3 Tbs cornstarch dissolved in 1 cup soymilk
2 tsp pumpkin pie spice (we like Frontier)
-or- 1 tsp cinnamon and 1/4 tsp each cloves, ginger, and nutmeg
1 tsp vanilla extract
1/4 tsp salt
Beat the cream cheese with a hand mixer until smooth and creamy. Add pumpkin and keep mixing until combined. Add remaining ingredients and pour into pie shell. Bake at 350 for 50-60 minutes. Cover pie edges with foil if they start to get brown. The pie may be a bit wobbly in the middle, but will firm up when cool.
I use the pie crust recipe from good old Betty Crocker:
2 cups flour
2/3 cups shortening (I use Earth Balance sticks)
6-7 Tbs cold water.
Put the flour and shortening in the food processor. (or cut in the shortening) until crumbly. Add water until a ball forms. Roll out and shape into 9 inch pie pan.
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