So last night, Jenn and I ventured out to make a pumpkin pie without eggs and replaced them with flax eggs. As you can predict, it did not turn out as well as we wanted it to, actually it didn't turn out at all! So note to vegan thanksgivingers: non-tofu vegan pumpkin pies requires eggs unless you can find a magical recipe that doesn't and works. Actually I came across one that looks promising from
Affairs of Living: We are major fans of this allergen-free vegan recipe blog. For the crust I found this recipe for a
cornflake crust, except I replaced the cornflakes with a millet-rice cereal and added some coconut oil. The cookie-like crumbs you see on the pudding is this very crust that was leftover and didn't fit into the pie dish. It was a really good crust and stayed together after baking, unlike the filling, which was a lost cause. So, we had all these leftover pumpkin pie ingredients, so I said what the heck, let's make pudding!
1/2 cup pumpkin puree
1/2 cup coconut milk
3 tbsp maple syrup
1 1/2 tbsp ground chia seeds
3/4 tsp cinnamon
1/2 tsp vanilla
1/8 tsp nutmeg
Pinch of ground ginger
Pinch of cloves
Combine ingredients in a small bowl. Let sit overnight in the fridge or for a few hours until chilled. Makes 1 large serving.
Pumpkin pie is my favorite! This looks soooo good!
ReplyDeletethis looks great! Very innovative!
ReplyDeletewhat kind of coconut milk did you use?
ReplyDeleteI knew that I had seen a gluten free/vegan pumpkin pie recipe without tofu.
ReplyDeleteI follow this lady and she has some lovely food.
http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-pumpkin-pie-with-praline.html
I thought I might try it out!
Oh, and I love your recipes!
@ Amanda Peterson, I used full fat coconut milk, you could alternatively use a pureed banana.
ReplyDelete@ Amy: thanks for the link and there IS no tofu! this may be my new go-to pumpkin pie recipe.
ReplyDeleteLadies you did it again! This pudding recipe is so simple and looks amazing :) I bet with that little bit of maple syrup in there completes the whole pudding = YUMMMMMM
ReplyDelete~Lori
That pumpkin pie pudding looks good!
ReplyDeleteYou can use Ener-G Foods egg replacer (instead of eggs) and water (instead of milk) in a regular pumpkin pie recipe and it turns out great for me.
ReplyDelete3 Researches PROVE Why Coconut Oil Kills Fat.
ReplyDeleteThis means that you literally burn fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).
These 3 studies from big medicinal journals are sure to turn the traditional nutrition world around!