• Choose a category
• All
• Classic-Fiction

½ cup soft tofu, drained

Egg substitute for 2 large eggs

(Ener-G is best)

½ cup unbleached cane sugar

⅓ cup light brown sugar, firmly

packed

1 TB. ground flaxseed

1½ tsp. ground cinnamon

½ tsp. ground ginger

⅛ tsp. ground nutmeg

⅛ tsp. ground cloves

⅛ tsp. salt

⅓ cup cornstarch

1. Preheat the oven to 375°F.

2. If using Flaky Piecrust or Whole-Wheat Piecrust: on a lightly floured surface, roll out piecrust (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place piecrust evenly in a 9-inch pie pan or ceramic pie dish, and flute the edges with your fingertips. Blind-bake crust for 15 to 20 minutes or until light brown. Cool on a wire rack while making pumpkin filling.

3. In a blender, add pumpkin purée, soy milk, vanilla extract, and soft tofu, and blend on high speed for 1 to 3 minutes or until smooth and creamy.

4. Add egg substitute, unbleached cane sugar, light brown sugar, ground flaxseed, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and cornstarch, and blend on high for 1 to 3 minutes or until well mixed and smooth, scraping down the sides of the blender as needed with a rubber spatula. Pour into piecrust.

5. Place the pie pan on a baking sheet, and bake for 60 to 80 minutes or until a knife inserted into the center comes out clean. Cool completely on a wire rack, and refrigerate at least 4 hours before serving. Cover any leftovers with plastic wrap, and keep refrigerated for up to 3 days. This pie does not freeze well.

Variation: For Sweet Potato or Squash Pie, substitute equal amounts of canned puréed sweet potatoes, yams, or squash for pumpkin (about 1¾ cups). If using water-or syrup-packed fruit in cans, be sure to drain them well before using. If not already puréed, drain and mash well with a fork or a potato masher before adding them to the blender to mix with the other ingredients. Follow the rest of the Pumpkin Pie recipe.

BAKER’S BONUS

If you decide to use fresh, whole squash for this recipe, bake it first. You’ll need 1 medium to large butternut squash, or 2 small to medium acorn squash to yield 1¾ cups cooked fruit purée. Preheat the oven to 400°F. Lightly oil, or spray with vegetable spray, a baking sheet lined with foil or parchment paper. Remove the stem, scoop out seeds and discard, and cut squash in half lengthwise. Place cut side down on baking sheet, cover with foil, and bake for 40 to 55 minutes or until you can pierce the squash through with a fork or knife and flesh is tender. Remove from the oven, and cool completely on the baking sheet. Peel squash and discard peel. Mash or purée fruit in a food processor or blender before using.

Pecan Pie

This classic pie showcases beautiful toasted pecans that magically float to the top. Vegan butter and pure maple syrup give it a rich but mellow taste.

Yield:

1 (9-inch) pie

Prep time:

70 to 80 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

1 Flaky Piecrust dough ball (recipe

in Chapter 13)

1½ cups toasted pecans

⅓ cup nonhydrogenated vegan

margarine, melted

¾ cup light corn syrup or brown

rice syrup

¾ cup pure maple syrup

1½ tsp. pure vanilla extract

Egg substitute for 2 large eggs

(Ener-G or Bob’s Red Mill)

2 TB. ground flaxseed

⅛ tsp. salt

2 TB. cornstarch

½ cup soy milk

1. Preheat the oven to 350°F.

2. On a lightly floured surface, roll out Flaky Piecrust (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place piecrust evenly in a 9-inch pie pan or ceramic pie dish, and flute the edges with your fingertips.

3. Arrange pecans evenly on bottom of piecrust.

4. In a blender, add light corn syrup, maple syrup, vanilla extract, egg substitute, ground flaxseed, salt, cornstarch, and soy milk, and blend on high speed. Add melted vegan margarine, and blend on high for 2 to 4 minutes or until incorporated and batter is smooth, scraping down the sides of the blender as needed with a rubber spatula. Carefully pour batter over pecans, being careful not to disturb