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Wednesday, November 16, 2011

A Piece o' Pie Peace Offering

So, I wasn't technically participating in Vegan MoFo (a month of blogging about vegan food everyday)....this is partially because I don't really get it, and am not entirely sure I'm invited.  Oh, that and I've been way uninspired and busy.

So, with the new month of November and the fact that we are nearing my one year anniversary of blog-existence, I thought I'd recommit myself to this blog.

Because I love it.  And you.  Any of you that are reading this.

And as a peace offering, I've decided to post about a brilliant recipe I came across.   It is a fat-free crustless vegan pumpkin pie.

Alright alright, get off the floor.  I know there are some doubters out there that may be saying "fat-free+crust-free+dairy-free+egg-free=joy-free," but you are so so wrong.

This pie was awesome.  And it came in the nic (is it nic, or nick?  Like is Nick a person?) of time because I was starting to feel left out as we neared Thanksgiving.

Is it just me, or is Thanksgiving the least exciting holiday when you're a kid, but then quite possibly the MOST exciting as an adult?   I mean, it's a holiday that doesn't have all the stress of present shopping and decorations and high expectations like others (I'm looing at YOU, Christmas).   Instead, it's a day where you can relax, eat, cook, spend time with family, drink wine (or margaritas, which is what I plan on doing since I'll be in Florida...).   It's just such a pleasant and enjoyable holiday.

Anyways, make this pie if you are hoping to be able to watch your caloric intake on the big day.   Or if you want to balance out how much stuffing you end up inhaling.  Stuffing is my Thanksgiving drug of choice by far...

This recipe for Crustless Pumpkin Pie is from "Happy Herbivore."


  • ½ cup mori-nu tofu, extra firm
  • cups non-dairy milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups canned pure pumpkin
  • ½ cup whole wheat pastry flour
  • 2 tsp baking powder
  • ½ cup brown sugar
  • ¼ tsp salt
  • 3 tsp pumpkin pie spice


Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.