ive always hated pumpkin pie, but i wonder how it's done vegan style.
My mother, who help found the first health food store in my Midwestern hometown, transformed a recipe from the Betty Crocker Cookbook into a simple custard that could be poured into a pie crust or plain custard cups. I always baked it right in a glass brownie pan and sliced it into squares, then warmed it up and drizzled maple syrup and walnuts over the top. I am raw vegan now but some of you may still enjoy this:
Pumpkin Pie Custard
2 15-ounce cans pumpkin
3 eggs worth of egg substitute
2 T vanilla
3/4 C. brown sugar
1/2 t. cinnamon
1/4 t. cloves
1/8 t. salt (opt.)
1/2 C. flour (thickening agent)
Mix together very well and pour into greased 8"x8" pan or pie dish.
Cover lightly with aluminum foil and bake 50-60 minutes or until a knife stuck in the middle comes out clean.
You can bump up the spices if you want or substitute part of the flour with vanilla protein powder. Baking this makes the whole house smell amazing