Vegan perfect flat-top Pumpkin Pie

January 2nd, 2015 Leave a comment Go to comments

For years we've wanted to know how to make a pumpkin pie with a perfectly flat top.  One answer: have a kid who doesn't eat eggs or milk.

Blend 8 oz (227 g) soft tofu in a blender until very smooth, adding up to 15 oz (425 g) canned pumpkin if necessary so that the blender works properly.  Transfer to a mixing bowl along with any remaining canned pumpkin, 1/3 cup fructose, 1/3 cup maple sugar, 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground cloves.  Use a stand or hand mixer to mix very well.  Add 2 tablespoons corn starch and mix one final time.  Pour into unbaked pie shell and bake at 350F for 45 minutes.  Cool to room temperature, then chill for at least two hours.

Variation: instead of the fructose and maple sugar, use 2/3 cup white and/or brown cane sugar.  We found the flavour of beet sugar strong enough to overpower the taste of the pumpkin.
 

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