Welcome to a parallel universe.
A parallel universe made of pumpkin in which pumpkin is valued more highly than gold.
Remember Little B's pie pumpkin I baked? Well, I was lucky enough to snatch one, too, so there was another round of pumpkiny goodness going down at our house. Ever since the first go-round, I heard more requests for a pumpkin pie than anything. But with those sketchy eggs, which I have discovered are nearly impossible to replace when the recipe calls for 2 or more, I wasn't sure what to do.
Now I do, thanks to Susan Voisin over at The Fat Free Vegan Kitchen.
Today I am thankful for her and for this...
1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer
1/4 cup water
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin
1/2 cup rice flour
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
- Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray.A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
- Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
I can describe this pie for you in 3 words: breakfast, lunch, or dinner.
Wait...does that count as four words? I think I'll go ponder that over the last slice of pie.
One more time for good measure.