I've been searching for an ultimate vegan pumpkin pie for awhile now (ok, let's say about a month) and this one from Vegetarian Times (which if you didn't know, has a crazy wealth of recipes) seemed to come the closest and be the easiest of all the ones I found.
(Photo courtesy of Vegetarian Times)
First off, I will admit that I used a store bought deep dish crust. Whatever. We all cheat sometimes. Some on their wives and me on making freshly made pie dough. The dough was not vegan but as a new years revolution, I'm trying really hard to make my life about 85% vegan. I don't think I can ever really do 100% but I know I can do 85%. So buy a pre-made crust or make one of your own. I have a hand written vegan pie crust recipe that I swear by, ask if you would like to get your grubby little hands on it.
So let's see, just focusing on the filling, I really barely made any changes here. The only thing I can see is that instead of allspice, I just used 1/2 t. of nutmeg instead of 1/4. Oh, and I just used granulated sugar, not that cane syrup stuff. It turned out perfectly well with just plain ol' sugar. This pie is sweet and has a spicy kick with the help of the ground ginger. I thought it was too sweet at first but after letting it cool overnight in the fridge, it mellowed out. I would suggest keeping it in the fridge because it keeps the filling nice and firm.
And if you are thinking of leaving out the molasses, I would advise against it. It gave it a really nice deep dark flavor that you can't get from any other sweetener out there. And molasses is always nice to have around if you are like me and have a hankering occasionally for cookies. So grab a hunk and top with a big dollop of whipped cream, especially Soyatoo, which totally rules (seeing as I wore a beard of it one lovely Fakesgiving after perhaps having too many spirits).
I give this recipe:
5/5 spoons!
Next up, Sushi and Egg Rolls!
I forgot about your Soyatoo beard! It was dead sexy.
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