Post Punk Kitchen Forum

I've never had pumpkin pie. I mean ever. I have no idea what it tastes like. I read the "what are you looking for in a pumpkin pie", but what I really need is a recipe. Foolproof, if it exists.

I have used this one many times and even my super picky omnivore dad loved it. It is really really good.

http://vegweb.com/index.php?topic=6174.0

Can it be done without silken tofu? I mean, at all? It's very hard and expensive to get here.

The Voluptuous Vegan recipe. You'll never need another.

This one from Vegetarian Times is my favorite. I don't like the recipes with tofu - they taste too washed out for me. I serve this one every year and I make sure that I'm the last one to get a slice. Everyone who spent all meal telling me how they could never eat vegan food, how gross/plain/boring/weird/etc. it is eats it up and thanks me for making a "normal" pumpkin pie. I smile, then get myself a piece. My mother in law still swears that I break vegan for pumpkin pie.

http://www.vegetariantimes.com/recipes/9598?section=[code][/code]

any totally awesome gluten-free ones?

Thanks! It uses really simple ingredients (which I'm really dependant on here) so I will be sure to try it soon.

This is the pumpkin pie I make every year without fail:

http://veganconnection.com/recipes//pumpkin_pie.htm

If you don't like to make pastry, this one is good too:

http://blog.fatfreevegan.com/2006/10/and-answer-is.html

whats with the sugar cane syrup? is that corn syrup or like a simple syrup?
most years I've used the Bryanna recipe someone else posted but I am interested in that VT one!

I love my friend Sarah's recipe. It came out well when I used firm tofu, but she says you can use any kind: http://seitansaiddance.blogspot.com/200 ... eason.html

This is the best pumpkin pie ever! I made this 3 or 4 times last year. And it's easy to make GF.

How did you all know I needed a vegan pumpkin pie recipe? Very spooky! But, thank you!

+1 yummy for the Vegetarian Times recipe.

As for the sugar cane syrup - I have used maple syrup or brown rice syrup in the past, or maybe you could make your own with water and regular sugar and a little heat.

My best tip regarding pumpkin pie - if you don't want the top to crack, let it cool completely to room temperature before refridgerating.

they appear to be the same recipe, except the VT one has half the amounts of molasses and nutmeg.

Very cool - a little hint - use a blender or food processor to mix everything - and you must, must MUST make it a full day ahead. But it is SO good!

Bryanna has had recipes published in VT in the past. I have an older copy with a pie article she did for Thanksgiving that pumpkin pie, shoofly pie, and another one that I can't remember. That might actually be her recipe or a tweaked version of her recipe.