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
 
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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.

 

Pumpkin Bread Pudding Recipe

Fall is here! And with fall comes all the rich earthy comfort smells of pumpkin, cinnamon, apples and pears. Today I’ve taken a fresh look at a southern favorite desert, bread pudding. I’ve added a few of my favorite flavors like cinnamon and wham, a Pumpkin Bread Pudding Recipe! Who could ask for more? Grab a print and let me know what you think!

Southern Pumpkin Bread Pudding
 
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Part cake, part pudding. Fully flavorfull.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • 5 cups freshly cooked or canned pumpkin purée
  • 2 whole eggs plus 2 egg yolks
  • 3 cups half-and-half
  • ¼ cup packed dark brown sugar
  • 1¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ tablespoon ground cardamom (optional)
  • ¾ cup plus ¼ cup heavy whipping cream
  • 10 cups (2-inch) cubes slightly dry french, Italian, whole wheat or challah bread
Instructions
  1. In a large bowl, mix pumpkin with eggs and egg yolks, half-and-half, brown sugar, ¼ cup of thegranulated sugar, cinnamon, nutmeg, and cardamom; set aside.
  2. In a small saucepan, combine 2 tablespoons water and remaining 1 cup granulated sugar and heat over high heat.( As sugar melts, swirl the pan often to ensure even melting. )Do not stir with a spoon because it will slow the melting process and cause uneven browning.
  3. Cook for 3 to 4 minutes, or until sugar has a deep caramel color; remove from the heat.
  4. Carefully whisk ¼ cup of the heavy cream into the caramel until well combined, then whisk in remaining ¾ cup heavy cream.
  5. Pour caramel mixture into a 2½-quart oblong casserole dish or individual ramekins.
  6. Top with half of the bread cubes, then pour half of the pumpkin mixture over the top.
  7. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
  8. Set aside to let sit for 30 minutes.
  9. Meanwhile, preheat the oven to 350°F.
  10. Bake for 30 to 45 minutes in a water bath, or until set.
Notes
serve in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream.

 

You Won’t Believe This Green Tomato Pound Cake Recipe

Southern Women have always been admired for their ingenuity and frugal ways. Just about this time each year when I was growing up, I spent a few months with my grand parents. They were truck farmers (they took their home grown veggies and fresh laid chicken eggs to the farmers market every day) Tomatoes were filling the vines, weighing down the plants, and fried green tomatoes were a compliment to almost every meal. But, granny had a special way with dessert, and here’s a wonderful “pound” cake with a unique ingredient. You’ll love it!

You’ll need a large bunt type or tube pan for this recipe. You probably will have some left over batter, so have a couple of small loaf pans ready just in case. Be sure to butter and flour your pans well. Also, this recipe calls for REAL butter. I’ve not tried it with margarine or any substitutes. Go ahead and splurge. Its worth it!

Green Tomato Pound Cake
 
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Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup butter (2 sticks), softened
  • 2 ½ cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 ¼ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 1 ½ cups diced green tomatoes
  • 1 cup golden raisins (soak until plump)
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 12 cup bundt pan.
  3. Beat butter and sugar with an electric mixer until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, combine flour, cinnamon, baking powder, salt and nutmeg.
  6. Gradually add to butter mixture, beating well (batter will be soft).
  7. Stir in tomatoes, raisins and walnuts.
  8. Spoon batter into prepared pan.
  9. Bake for 70 to 75 minutes or until a tester inserted in center comes out clean.
  10. Let cool in pan on wire rack for 10 minutes.
  11. Remove from pan and let cool completely.
  12. Spoon Browned Butter icing over cake .
Notes

Browned Butter Icing:
In a medium saucepan over low heat melt ½ cup (1 stick) butter.
Cook 6 to 8 minutes or until butter is lightly browned.
Whisk in 1 cup confectioners’ sugar until smooth.

 

 

Somebody told me Paula Deen loves this recipe and has used it on her Food Network program. Well, she’s a  good southern woman, so I imagine it was handed down to her just as it was to me.