Ronny Reviews...Vegan Pumpkin Pie Recipe
When I ask Ron to critique, he doesn't fuck around. He purposefully takes in the entire experience and gets back to me quickly. A thorough examination is then recapped for my learning purposes. He always meets the deadline. There's a reason I ask Ronnie for his opinion.
Ronny Reviews Vegan Pumpkin Pie
Creamy. Hint of pumpkin - not too overpowering. However, not a star ingredient. After like 5 bites I could not taste.
Crust Firm Crumbly
Maybe would've gone with graham (grittier, though not an expert on pumpkin pie)
Good, but pumpkin needs a little love. No whip...or ice cream.
Overall, well done. Would eat again.
Now, I appreciate Ron as a reviewer but it comes with a minor problem (not the arbitrary n/10 rating. I truly enjoy this). If it's possible for two people to have identical palates, we definitely fall into this category. All observations and suggestions in Ronny Reviews, I agree with.
Ronnie was not the only one with a spice problem but there were two others who liked the extra spice. So I'll go ahead and say use half or full amount depending on preference. I read the recipe and was uncertain about the amount of spices. I mixed in the first amount, smelled it, decided it wasn't enough and doubled it. I'm on the fence about if this was too much or not. I do not recommend changing the ratios of any of the spices because, for me, the balance really makes the recipe.
I started making a ginger cookie crust and even made the cookies for it. I decided it was too much work to crush them all (tiny food processor only) and whipped up a standard crust. I've included both recipes here for those w large processors and those without.
In regards to serving additions...I liked it with no whip but there are options. I didn't even bother making any because I am allergic to all whipped cream and vegan whipped cream substitutes (stabilizers/binding agents). Early this year, Gay Lea released a coconut dairy free, gluten free aerosol whipped topping and it's been a hit. Nutri whip is also SOMETIMES vegan (artificial ingredients, fml) and you can verify with the company using the lot code number.
This recipe has been not been revised since the reviewing process.
Vegan Pie Crust
Makes two crusts. This is not the best pie crust I've had but it does the trick in a pinch and is very easy. It goes well with the pumpkin pie recipe because 1 pack of silken tofu blended leaves 1/4 cup leftover for the crust.
3 c flour
1 cup shortening
1 1/2 tsp salt
3 T white vinegar
1/4 cup silken tofu, blended
5 T water
Mix flour and shortening until it looks like pea sized bits. Mix wet and add to dry slowly while mixing (with a fork or fingies). Turn on floured surface. Cut in two, wrap and put in fridge 10 minutes before rolling. Roll out into two pie plates. Freeze until ready to use.
Vegan Cookie Crumb Crust
1.5 cup cookie crumbs
2 T melted fat (becel, earth balance, whatever)
Mix it together until it sticks together and whack it into a pie plate. Keep in fridge until ready to use.
Condensed Soy Milk
Keep an eye on this. It takes a long time and would be really disappointing to burn. I brought a chair to the stove.
2 cup soy milk
Bring to boil, simmer, whisking constantly until condensed to 0.75 cup.
Vegan Pumpkin Pie
Makes one pie. Please do not adjust the spice ratio. It makes the recipe. Use either all small or all large amounts.
1.5 c pumpkin
3/4 cup sugar
0.75 cup condensed soy milk
3/4 cup silken tofu (blended in food processor)
1/2 c soy milk
1/2 tsp salt
1/2 - 1 tsp ginger
1/4 to 1/2 tsp nutmeg
1/4 to 1/2 tsp cloves
1 to 2 tsp cinnamon
Mix this all together and put it in the crust. Bake 50 minutes.