Pumpkin Pie (with gluten-free option)

My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!

Here's what I did......

FOR THE FILLING

In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): 

• 1 box extra firm silken tofu - use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)
• 1 can pumpkin puree (NOT pumpkin pie mix)
• 3/4 cup organic pure cane sugar
• 1/4 cup tapioca starch (I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)
• 4 tsp vanilla (the real stuff - you can get a giant bottle of this at Costco fairly cheap)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt
• 1 tbsp agave (optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)

Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**

Cool pie on rack.

*I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.

**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. 

Key Lime Pie

Yesterday I was craving key lime pie. Many years ago, when I lived in Florida, I was a total connoisseur of the stuff. Despite my lactose intolerance, if it was on the menu, I had to order it. One slice of that tangy pie with its sweet graham cracker crust was worth two weeks of excruciating belly aches. Since going vegan, I haven't had key lime pie nor gave it much thought until yesterday. I've never made key lime pie, but I thought I'd give it a whirl. Here's what I did and the result was soooooo freakin' delicious that I have to seriously stop myself from devouring more slices. 

Pre-bake one store bought (vegan) graham cracker pie crust. 

Meanwhile, in a food processor blend together the following (my measurements are approximations of what I actually used, I tasted my filling as I went and made adjustments on the sugar, agave and coconut extract): 

~1 block firm silken tofu

~3 to 4 tablespoons of vanilla soy yogurt

~1/3 container of soy cream cheese

~3/4 cup lime juice (I had regular lime juice on hand, but I'm sure it would be better with actual key lime juice. For a less tangy pie, cut back on the lime juice)

~1 tablespoon coconut extract (add more to bring out the taste)

~1 tablespoon vanilla

~1/2 cup of sugar (add more if you like it sweeter, I like my pie extra tangy!)

~2 to 3 squirts of agave nectar (add more to make it sweeter)

~2 heaping spoonfuls of corn starch

Pour mixture into pie crust. (mine was REALLY full, but it didn't flow over the edges)

I refrigerated mine overnight to let it settle before baking. I'm not sure that was actually necessary and it made the crust quite moist. So you might be able to go straight to the oven. 

Bake at 350 degrees for approximately 45 minutes. The top will get a nice golden color. Make sure the center gets firm before removing it from the oven. 

Cool on rack. The pie will firm up even more as it cools down. 

Think of palm trees and flamingoes. Enjoy!

Sweet Potato Pie

I created this pie for my Southern Comfort Food themed dinner. I served it cold, although I'm sure it would have been yummy hot as well. 

INGREDIENTS:

~1 large deep-dish pie crust - I used a store-bought deep-dish pie crust, but if you're into making your own pie crust - go for it! 

~3 medium to large sweet potatoes

~approximately 2 tablespoons of vegan margarine (I use Earth Balance)

~1/2 cup (regular) soy milk

~1/2 cup maple syrup

~2 tsp vanilla

~2 to 4 tsp brandy (bourbon would work too) - This item is optional and should be added according to your own taste buds.

~1 tsp cinnamon 

~1/2 tsp sea salt

~1/4 tsp ground ginger

~1/4 tsp nutmeg

~Agave syrup - This item is optional and can be added to make the pie sweeter. Add a little at a time until you get the desired sweetness. 

~Whole pecans for garnish (optional)

PRE-HEAT OVEN: 375 degrees

STEP ONE: 

Cook sweet potatoes 

I cooked mine in the microwave to reduce prep time, but you can steam or bake them.

STEP TWO:

In a large mixing bowl, mash sweet potatoes (remove skins) with vegan margarine and soy milk. Mix in maple syrup, vanilla, brandy, cinnamon, salt, ginger, nutmeg and agave syrup. 

STEP THREE:

Pour mixture into pie crust. Garnish with pecans (I put pecans in a circle around the outer rim of the pie and another circle of pecans within the center of the pie. 

STEP FOUR:

Bake for 40 to 45 minutes and cool on a rack before serving. 

I served this as a side dish, but it could also be served as a dessert. I didn't make mine too sweet, so it complimented the food well. A sweeter version would be great after dinner with coffee. 

Banana Coconut Chocolate Pie

The coconut pie I made for my family was such a hit that I experimented with a variation of the same thing. This new version is pretty darn tasty and I had to hold myself back from devouring a giant piece last night. 

You'll need 1 store-bought (vegan) chocolate-cookie pie crust (I got mine at Food Fight).

Heat oven to 350 degrees

Meanwhile in a large bowl....

-Add two soft bananas (they don't have to be mushville)

-1 container (drain water) medium-firm tofu

1 heaping tablespoon of vanilla

2 to 4 tablespoons of real maple syrup

1 tablespoon of brown sugar

2 heaping tablespoons of vegan cream cheese

Mash all the contents together and mix around. Then add the following and stir thoroughly.....

1/4 to 1/2 cup shredded (unsweetened) coconut (I used Bob's Red Mill)

3 squirts of vegan chocolate syrup (I got this at Food Fight too) 

Pour contents into unbaked pie crust. Smooth it out as you go so that it all fits into the pie shell. 

Squirt the vegan chocolate syrup on the top in a swirl formation. Use a fork to move the syrup across the top, swirling the chocolate into a pretty pattern. 

Bake for 35 to 40 minutes. 

Cool on rack for an hour and refrigerate. You can eat it a few hours later, but it tastes better the next day. 

Coconut Pie with Chocolate Chips

I cooked a vegan spread for my family the other day. They loved everything, but the pie was crowned the number one recipe of the evening. The pie was made with stuff I had around the house, so I'm not exactly sure of the quantity of some of the ingredients. I'll do my best. 

Pre-heat oven for 350 degrees.

In a large bowl add the following: 

1/4 cup soy egg nog 

1/3 container soy cream cheese

2 tablespoons of vanilla

4 or 5 grinds of sea salt

1/8 to 1/4 cup real maple syrup

1 heaping spoonful of brown sugar

1 container of tofu (regular or firm) - drain water first

Mush all the contents together with a fork

The add the following and stir until everything is well mixed: 

1/2 cup or more of shredded coconut (unsugared, raw)

1/4 bag of vegan dark chocolate chips (I used the large ones from Trader Joes)

Next, pour the pie contents into -

1 store bought vegan graham cracker crust pie shell

Then bake for 40 to 45 minutes. 

Remove from oven and cool on rack. 

It's best if you can refrigerate over night; otherwise let it refrigerate for a few hours before eating.