You don’t need turkey to celebrate Thanksgiving! Mother and I make the most amazing, vegan meals-I’m still salivating! We made Nonna’s Italian stuffing with vegan Italian sausage, fresh cranberry sauce (flavored with orange), mushroom gravy, whipped potatoes and parsnip (Japanese sweet potatoes, yam, yellow potatoes and parsnips). Here’s the recipe for one of the main Thanksgiving day attractions: pumpin pie! I’m going to ask Mother to make one for Christmas as well.
Vegan Pumpkin Pie
1 package silken lite tofu
2 cups canned or cooked pumpkin
2/3 cup vegan sugar or agave syrup
1 tsp vanilla
1 Tbsp pumpkin pie spice or next 4 ingredients
2 tsp cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp cloves
1 unbaked 9” pie crust
½ cup unbleached white flour
½ cup whole wheat or whole grain pastry flour
1/3 cup vegan coconut spread (instead of shortening)
4 drops cold water
Cut coconut spread into flour with pastry cutter. Add water and make a ball. Roll out to make a 9 inch pie crust.
Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into 9” unbaked pie crust. Bake in a preheated 350 degree oven for approximately 1 hour. Filling will be soft but will firm up as it chills. Top with vegan whipped cream.
Pumpkin Crème Pie: Use all of ingredients above and blend in 1 package of 4 Tbsp water and 2 packages of vegan vanilla pudding mix (non cook version). Follow directions above.