December 5, 2013

sweeter pumpkin pie

Not sick of pumpkin stuff yet? This recipe is tweaked from an earlier pumpkin pie recipe published here. As promised, this version is a bit sweeter.

pumpkin pie

Throw the following ingredients into a food processor:
1 15 oz. can pureed pumpkin
1/4 tsp. ground cloves
1/2 tsp. salt

1/2 tsp. agar powder
1/2 tsp. nutmeg
1/2 tsp. powdered ginger
1 tsp. cinnamon

1/4 cup sugar
1/4 cup corn starch
1/4 cup okara
1/2 cup maple syrup
3 Tablespoons canola oil
1 Tablespoon molasses
3/4 cup soy milk

Blend until thoroughly mixed and pour into an
unbaked 9-inch pie shell

Bake for 10 minutes at 425 degrees Fahrenheit, and then reduce heat to 350 degrees Fahrenheit and bake for an additional 45 minutes. Allow pie to cool on a rack before eating.

Verdict: This is everything I need a pumpkin pie to be. If you need it to be sweeter still, you can look into vegan whipped cream or this "Rad Whip" I hear tell about.

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