Vegan Pumpkin Pie

Vegan pumpkin pie with all the spice. A traditional favorite made without any vegetable products and with an amazing robust flavor.

This is a version of Pumpkin Pie by GoldMedal

“I needed to make a pumpkin pie for Thanksgiving that my vegan friend could eat. This one is AMAZING”

EradicatorRecipe by Eradicator

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2

20 minutes

3 hours 20 minutes

8 servings



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    Ingredients

    • Pat-in-the-Pan Pastry
    • 1 1/3  cups Gold Medal® all-purpose flour
    • 1/2  teaspoon salt
    • 1/3 cup vegetable crisco
    • 2  tablespoons cold water
    • Filling
    • 2 cups smashed (very ripe) bananas
    • 1/2  cup sugar
    • 1  teaspoon ground cinnamon
    • 1/2  teaspoon salt
    • 1/2  teaspoon ground ginger
    • 1/8  teaspoon ground cloves
    • 1 can (15oz) pumpkin (not pumpkin pie mix)
    • 1 1 350-g box firm tofu, drained

    Directions

    1. 1Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
    2. 2In large bowl, beat banana, 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and tofu.
    3. 3To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
    4. 4Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
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    Anonymous User
    Anonymous said:

    Any suggestions on something to use in place of the banannas?

    3/17/2012 4:16:02 PM
    Anonymous User
    Anonymous said:

    this was awesome. easy to make, I used a food processor to blend of the tofu. It isn't a rich overly sweet and sinful dessert at all. The best qualities of pumpkin pie but with a strong hint of banana!

    11/25/2010 10:14:54 PM
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