Vegan Pumpkin Pie
Trying to find a good vegan pumpkin pie recipe. Does substituting coconut milk for cream work? Does anyone have experience using the powdered egg replacer like EnerG instead of eggs?
Substituting coconut milk for eggs works- I do it all the time. I use a can of light coconut milk to cut the fat/calories. I can't help you with the Ener-G, but I did once forget the eggs and no one knew the difference.
I'm vegan and use the pumpkin pie recipe from Tofu 1-2-3, with a few modifications. Here's my version.
1 (12 ounce) Package of extra-firm silken tofu
1 (15 ounce) Can pumpkin puree
3/4 cups sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground nutmeg.
Just combine all the ingredients in the food processor till completely smooth, then pour into a prepared pie crust. I cook it in a 350 degree oven for about an hour or so. I served it a work function, and no one knew it was made with tofu.
This may not be exactly what you're looking for but I just saw this recipe and am hoping to make it some time this holiday season: http://www.nourishingmeals.com/2009/1...
I've had very good luck with the recipes from their site - very reliable and well-written. If you make it let me know how it is.