Monday, October 09, 2006

Punk'n pie

(I wrote the post, and then firefox crashed, so I had to write it again. I hate that so much.)

I made the pie at my parents' house, where I had Thanksgiving dinner. My mother pre-cooked the pumpkin for me.

I put the filling in a Kitchen-Aid mixer, but it didn't really break up the tofu and sugar, so there were lots of visible white dots. I interpreted "pumpkin pie spice" to mean cinnamon and ginger.

I transferred the filling into a food processor.

We got this Keebler graham crust, because it's frigging impossible to find vegan graham crackers/crumbs. My mother had never heard of Keebler. I thought that was funny.

The pie turned out well. We had it with soy ice cream.

6 Comments:

At October 10, 2006 10:14 AM, Blogger Ruthie said...

YUM!

Are those finger prints I see on the pie? :) If so I totally understand.

 
At October 10, 2006 10:57 AM, Blogger Carla said...

Mama Peggy is so sweet! I had my vegan pumpking pie on the Keebler graham crust, too!

 
At October 10, 2006 4:27 PM, Blogger mishka said...

I also bought the Keebler crust for mine! Looks delish. Did it solidify well?

 
At October 10, 2006 5:18 PM, Blogger Carla said...

I wanted to use the Keebler white crust (I think it's called shortbread) which is also accidentally vegan, but the store was out. The graham crust is sweeter than the white one, and my Mom used a banana to replace the egg in the punpkin mix, so the whole thing was really sweet! She didn't use this recipe for the filling though.

 
At October 10, 2006 6:33 PM, Blogger stagflation said...

It aolidified ok, but we didn't really let it cool down much before eating it. It might have gotten more firm.

 
At October 11, 2006 7:34 AM, Blogger Kat said...

Oh, yeah, I find I always have to let vegan pies wait for a few hours to cool down and firm up.

 

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