Saturday, November 19, 2011

a slightly less traditional pumpkin pie

Traditions are sacred in my family.

Don't you dare come to our house and tell us it's silly that we still had Easter egg hunts when the youngest of us was already in high school.

Don't you dare suggest that it is wrong to expect everyone in the world to wear green on St. Patrick's Day and enjoy a vicious pinch if they don't. (The pinch is also tradition, passed down through the family...you've been warned.)

Don't you dare tell my sister not to wake me up at 6:00 a.m. on Christmas morning. Trust me, I've tried.

And on Thanksgiving, don't you dare mess with our pies.


I'm all for keeping traditions as they are, even if they're sometimes silly or exhausting or *gulp* unhealthy. They are a reminder of the past: the good and the bad, the easy and the hard, the pains and pleasures.

But pumpkin pie? That's an easy one.


Traditionally full of sugar and dairy, a few key substitutions make a pumpkin pie that is refined sugar-free, dairy-free, and except for raw honey, free of animal products. It's so similar to the traditional stuff, eating it is...well, a piece of pie.


Mini Pumpkin Pies

Ingredients:
dough for one pie crust
12 oz. silken tofu
1 can of pumpkin (15 oz.)
1/2 cup pure maple syrup
1/4 cup raw honey
1/2 tsp salt
1/2 tsp corn starch
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp cardamom
1 can full fat coconut milk

I used whole wheat flour and Earth Balance to make an otherwise traditional crust. Have this on hand first. Preheat the oven to 400 degrees.

Mix the silken tofu in a food processor or blender until very creamy. Mix with the pumpkin, syrup, and honey until smooth. Add in the salt, starch, baking soda and spices and stir until just mixed.

Split the crust dough into 12 pieces. Press each piece into the bottom of the cups in a mini springform pan (or mini muffin pan). Fill each compartment with the pie filling. Bake at 400 degrees for 10 minutes, then reduce the heat to 325 degrees and bake for another 25 minutes. Allow the pies to come to room temperature, then refrigerate overnight. This part is important...it changes the flavor and the texture.

Pour the coconut milk into a large glass and refrigerate overnight as well, uncovered. The next day, the coconut fat can be scraped off the top to be used as a super healthy whipped topping!


Update: See this recipe in a recipe round-up at lifeologia. Check out the other yummy features, including some of Ella's own great creations.

7 comments:

  1. this looks like a great recipe adaptation. love that you used coconut milk for whipped topping; super creative!

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  2. IS THIS NOT THE CUTEST?! vegan, naturally sweetened, BABY PUMPKIN PIES?! i cannot handle this. love it!

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  3. Glad you's like it!

    The pan is ridiculously cute. It makes me want to make baby everything.

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  4. That is darling; perfect for TG. I just discovered your blog through the Boston Bloggers Holiday invite! :)

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  5. Yum ;)
    I love the look of this and also the ingredient list ;)

    I was just planning to do a recipe roundup of fall foods on my blog - I would love to include this - is that ok?

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  6. Done!
    http://www.lifeologia.com/recipe-roundup-healthy-desserts/

    Thank you ;)

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  7. These are adorable. I love that you turned a traditional pumpkin pie into something lighter and healthier. Coconut milk is such a great ingredient, I've been experimenting with it too. Looks fabulous! Happy Thanksgiving

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Thanks for making me smile. =)