Traditional Pumpkin Pie
In early October, my brother and I went to the orchard and filled bags with all sorts of varieties of apples. My brother also thought it was a good idea to trek a 10 pound pumpkin all the way back to his apartment in Brooklyn. It was with some trepidation that I wished them on their way. Having miraculously avoided smashing epically on the train, said pumpkin apparently accompanied my brother everywhere for a few weeks. Alas, its keeper’s interest in friendship waned, and as his stomach grew grumbly and visions of pie began to dance through his head, I received a phone call inquiring how to rend its flesh and transform it into a palatable treat.
If you aren’t already familiar, you can view my basic advice on how to make your own pumpkin purée here. It’s very simple, so don’t be afraid!
Pumpkin purée aside, my brother’s primary concern was what else to put in the pie, as he wanted to avoid a hippied-out health-food pie. My advice is this: when in doubt, keep it simple. When you have a tried-and-true recipe, veganizing it does not require wild deviation. Pie is pie, people! Nowhere in the vegan handbook does it say that one must add tofu to everything. You don’t need to reinvent the wheel (and in the case of traditional pumpkin pie, why would you want to?).
For this pie, I used the recipe right off of the Libby’s pumpkin puree label, using Egg Replacer for the eggs and homemade evaporated soy milk in place of evaporated milk (I hear coconut milk also works nicely). The texture was perfect and the flavor was solid, but I’ll be switching it up next year as I personally like a spicier pumpkin pie (and this recipe was more on the savory side).
I hope you all had a safe, fun, and cruelty-free weekend, whether or not you live in the United States and celebrate the Fall harvest in accordance with the Thanksgiving myth. Look forward to more pie reviews this week!
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