It’s Thanksgiving 2017 already, like right now, and it’s 3:19 a.m. because I couldn’t resist cooking something. I thought it would be way cooler to fast on Thanksgiving but we’re honored to have been invited to some really awesome vegan friends that are super great cooks, so fasting isn’t happening this year.
I really wanted to cook everything yesterday during the day that we were going to bring but I just didn’t have time. Last night I just felt inspired though so around 9 pm I went to Ingles to grab a few things for this featured recipe out of the October 2014 Dr. McDougall newsletter volume 13 issue 10 (Check it out).
I didn’t do it exactly like the direction but I tried! The recipe for this Pumpkin Pie was adopted from theÂ bestselling vegan author Lindsay S. Nixon cookbook “Happy Herbivore Holidays & Gatherings.” I look forward to trying her Butternut Soup, Thanksgiving Loaf, and a few other veganlicious looking recipes!
In short here’s what’s up:
Preparation Time: 15 minutes
Cooking Time: 1 hour
1â„2 cup silken tofu* (see note)
1 1â„2 cup nondairy milk
2 tbsp cornstarch
1 tsp vanilla extract
2 cups canned pure pumpkin
1â„2 cup whole-wheat pastry flour* (see note)
2 tsp baking powder
1â„2 cup brown sugar
1â„4 tsp fine salt
3 tsp pumpkin pie spice
Preheat oven to 350Â°F. Set aside a shallow 9-inch glass pie dish.
In a blender or food processor, blend tofu, nondairy milk, cornstarch, and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until it’s at room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
- Mori-Nu extra-firm silken tofu works best in this recipe
- For a soy-free dish, try using 1â„2 cup raw cashews (soaked overnight so they blend well) instead of tofu
- To make this gluten-free, brown rice flour may be substituted for the pastry flour