Vegan Pumpkin Pie

The Holiday season is upon us, which in the south means two things. Cooking and Baking. This Vegan Pumpkin Pie is an all american favorite sure to please even the pickiest eaters at your holiday table. Top with a spoonful of fresh whipped heavy cream and voila! The perfect dessert at Thanksgiving and Christmas!

Many thanks to Dr. Daisy Sutherland for providing this family favorite!

 

Vegan Pumkin Pie
 
Prep time
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An All American Favorite
Author:
Recipe type: Dessert
Cuisine: All American
Serves: 12
Ingredients
Crust
  • ½ cup unbleached flour
  • 7 Tbs. whole wheat pastry flour
  • ½ tsp. salt
  • ½ tsp. sugar or granulated sugar cane syrup
  • ½ tsp. baking powder
  • 3 Tbs. canola oil
  • 3 Tbs. almond milk plus ½ tsp. lemon juice
  • 3 to 4 Tbs. water
Filling
  • 2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
  • 1 cup low-fat almond milk or rice milk
  • ¾ cup granulated sugar cane syrup
  • ¼ cup cornstarch
  • ½ Tbs. dark molasses or to taste
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. grated nutmeg
  • ¼ tsp. ground allspice
Instructions
To make Crust:
  1. In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and almond milk mixture.
  2. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
  3. Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
  4. Preheat oven to 425°F.
To make Filling:
  1. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
  2. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
Notes

The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.

If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.

 

Southern Fig Preserves

Spring is here. And that means all sorts of good things from the garden, and the market. Fresh veggies. Artichokes (some of my favorite things) Fresh Fruits straight from the tree. Figs!  I love figs, fresh, dried (I used them in cookies and cakes) and fig preserves. This Southern Fig Preserves recipe has been in my recipe box for forever, and though I can’t remember where it came from  exactly, I remember the first taste of these like it was yesterday.  I’m sure you’ll love these as much as I do!

5.0 from 2 reviews

Southern Fig Preserves
 
Prep time
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Simple and Delicious
Recipe type: Main
Ingredients
  • 8 cups small, firm but ripe figs
  • 2 cups unrefined sugar
  • 1-inch knob of fresh ginger, peeled and diced
  • 1 small lemon, thinly sliced
  • juice of 1 additional lemon
  • 1 cup of water
Instructions
  1. In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice.
  2. Cover and refrigerate at least 4 hours or overnight.
  3. The next day, add the cup of water and cover the pot with a lid .
  4. Bring the fig mixture to a simmer over medium heat. Turn the figs down to low and slow cook covered for 1 hour. (watch carefully)
  5. After the figs have cooked covered for 1 hour, vent the lid and cook for another ½ hour with the lid vented. ( or until the figs are translucent and the syrup has thickened.)
  6. Transfer the fig mixture(with the lemon and ginger) to sterilized jars and refrigerate
  7. or process for 5 minutes in a water-bath canner to store on the shelf.
Notes
This makes 4 to 6 pint jars. Leave the lemon and ginger in the mixture when you load up your jars. They will add flavor as time goes and have a wonderful ‘candied’ flavor.

Serve  with warm biscuits and butter.

Deb’s Home Made Baked Beans Easy

In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think.  But its not only good, its frugal. A one pound  bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!

I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!
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