First Again! :-)OK... Sorry for not having lots of pictures today, but my camera's batteries were charging during the baking time. :-)
Tonight I made Crustless Pumpkin Pie a.k.a. Pumpkin Custard, and it was...
Let me explain. I LOVE pumpkin pie. I love love love love love it. It reminds me of... Thanksgiving or Christmas at my Grandma Johnson's house, with the fireplace burning, the residual smell of everything holiday... warm wheat rolls from the oven, fragrant stuffing herbs like rosemary and thyme... green bean casserole, yummm everything. But the best part of the holiday was the pumpkin pie. The only type of pie I would ever eat, because it was the best.
Then I went vegan and never had a decent pumpkin pie again.
I tried, my dad tried, we all tried, but a good-tasting vegan pumpkin pie was as mythical to us as a honest politician. I was deeply saddened.
One day at my in-laws house, years since I'd given up the fight, a woman brought over pumpkin custard. "It's pumpkin pie without the crust," she said. She was an awesome looking woman. Tiny, super young face, with incredibly long salt-and-pepper braids. It was worth a shot. "Is it... vegan?" I hoped against hope. Nope. Eggs. Sigh. Pumpkin custard seemed like an amazing substance. I vowed that if I was to find a vegan pumpkin pie recipe that worked, I would make it into a crustless pie and live off of it. Who needs the crust when the most important part is the rich custardy middle?
Well guess what. Today I am the maker of the most deliciousness that is vegan pumpkin custard/crustless vegan pumpkin pie. :0) Just 45 minutes ago, I scooped the glorious orange manna onto my plate, forked the littlest bite into my mouth, and then just closed my eyes to fully absorbed the richwonderfulness. My husband looked at me and said, "It's been a long time, hasn't it?" He had no idea.
A couple little notes. I used soft silken tofu, I swear I went to three stores today and that's ALL I could find. I added a bit of cornstarch, but the center never quite thickened up. I also added a bit of oil and a bit of maple syrup. I made half a recipe (I had low (tofu-tasting) expectations). I mixed everything in the blender. I greased my pie pan well and the slopped it in. I baked it for 1 hour... perhaps if I had baked it longer it would have thickened.
Tomorrow some of the remaining custard is going to be added to my oatmeal. If I don't eat it all just plain first. I think it'd be super good with carmelized pecans, vanilla non dairy ice cream, or soy whipped cream (I tried the whipped cream recipe from Vegan Planet but it sucked.) Or all three.
Happy Thanksgiving Canadians! And thanks for the recipe.