Starting my baking for our holiday party on Saturday and some stuff to bring to my coworkers for Christmas. I just put a pumpkin pie in the oven. It's my first vegan pumpkin pie! I was a little worried to be honest, but I tasted the batter and its pretty good, hoping the pie turns out just as well.
I used the recipe from here.
Preheat oven to 350 degrees F.
Have ready, one 9" unbaked pastry crust
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (I used vanilla soymilk)
3/4 c. brown sugar or Sucanat (I used dark brown sugar)
1/4 c. cornstarch (yes the amount is correct, I thought it was odd, but it worked)
1 T. molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
I only used about 1 1/2 tsp cinnamon and about 1tsp nutmeg instead of putting ginger, allspice and/or cloves in it. They aren't things I ever have on hand so I just used what I had already.
Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.
It is REALLY dark, but considering it has molasses and dark brown sugar in it that would make sense. It doesn't look at all like pumpkin pie though, but really turned out way better then the recipe I follow off the can every year! Seriously, try it out!!
Also going to make some cranberry-orange muffins tonight and then tomorrow making my yearly peanut butter cookies and probably some butterscotch blondies. Maybe some potato chip cookies or some jalapeno potato chip cookies. We'll see!!
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