Happy Saturday Everybody!

I LOVE this time of the year and making things with pumpkin is always one of my favorite things to do!  I found the following recipe over a year ago from the Fatfree Vegan Kitchen and it is FABULOUS! I have made this recipe so many times and it comes out great each time.  This is a MUST try for you for the holidays! 


1 1/2 cups soymilk
1 tbsp Ener-G egg replacer
1/4 water*
1 tbsp constarch
1 tsp cornstarch
1 tsp vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice) - I use unbleached white flour
2 tsp baking powder
3/4 cup sugar
1/4 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt


Preheat oven to 350 F. Spray a 9-inch deep dish pie pan wih cooking spray. (I used a Pyrex pan, and it came out with no sticking.)   A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well.  Add the pumpkin, and puree.  Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape down the sides a couple of times to make sure everything is thoroughly blended.  Pour into a pie pan and bake for about 60 minutes.  The top and edges should be brown, but the edges should not be over-done.  (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter.  For best results, refrigerate until chilled before serving.

I use a vegan pre-prepared pie crust and pour the pumpkin puree into that, so that is an option if you prefer a crust.  I'm telling you this pie is divine, you MUST give it a whirl! 

Be sure to check out the FatFree Vegan Kitchen blog at blog.fatfreevegan.com for more wonderful recipes!