Out of the clear blue on Monday afternoon, my Wee One asked if she could have some pumpkin pie. This child has never eaten a morsel of pumpkin pie in her life, but she really, really wanted it, so who was I to question??! I immediately leapt into action, beyond excited that she was starting to feel well enough that she wanted to venture out and try some different foods (and the fact that she would choose pumpkin pie, which is my idea of what heaven will taste like, made me even happier) – and I hit up my old friend Google for some help with a gluten-free/dairy-free/egg-free pumpkin pie recipe. I was able to find a whole bunch of sites cheering about this one recipe, so we decided to give it a shot. After hitting up the local grocery to get some ingredients (I was fresh out of Rice Flour – until a month ago, I didn’t even know that Rice Flour existed, no joke), we set about the task of making Impossible Vegan Pumpkin Pie. Here’s what it’s meant to look like:
And here’s what mine looks like:
Not quite as glorious as it looked in the picture above, but…bless my heart for trying, right? Here’s the recipe we used:
Impossible Vegan Pumpkin Pie
Ingredients1 1/2 cups soymilk 1 tbsp. Ener-G egg replacer* 1/4 cup water* 1 tbsp. cornstarch 1 tsp. vanilla 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)** 1/2 cup rice flour (see note)*** 2 tsp. baking powder 3/4 cup sugar 1/4 tsp. ginger powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground cloves 1/2 tsp. salt
- Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
- Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.
**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.
***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.
Preparation time: 10 minute(s) | Cooking time: 1 hour(s)
Number of servings (yield): 8
Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber
It was pretty easy to make, that’s for sure…and it isn’t awful, but – it has a bit of a taste. I don’t even know how to describe the taste – it’s not bad, but it’s certainly not heavenly pleasant, either. The texture was weird, too….maybe I didn’t bake it long enough or something, I don’t know. Instead of having a lovely custard-y feel to it, it kind of reminded me of day-old jello shots, all gelatinous and wiggly and weird (not that I’ve ever had jello shots last more than an hour or two in my company, but…I can imagine). I shared some with my loved ones, and while they didn’t rave about it, they didn’t barf at the first bite either, so…I suppose that is something. The really disappointing part was that when the Wee One took a bite, she thought it was horrible and refused to eat any more of it Bummer I am so desperate to find things that this little girl will love to eat, that will delight her tummy and make her feel like a regular kid (she’s been feeling pretty bad about herself lately, as if she’s so different from everyone else and it is killing me big time) – and I thought I had found a winner here. I’m bummed
There was a silver lining to the whole thing, though…the smell of pumpkin pie baking in my house yesterday morning…soooo yummy! Is there a better smell? I doubt it! It got me thinking of fall….
Happy Hump-Day, mes amis! Je vous aime!
PS: Here’s my fellow Manitobans Crash Test Dummies singing “The Ballad of Peter Pumpkinhead” for your listening pleasure – LOVE this song!