Wednesday Dec 16, 2009

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hot and heavy pumpkin pie, chocolate candy, jesus christ... ain't nothin' please me more than you!


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:UPDATE:
recipe for some hot'n'heavy vegan pumpkin pie!

topping:


  • 1/4 cup sugar

  • 1/4 cup flour

  • 1/2 tsp cinnamon

  • 2 tbsp vegan margarine

  • 1/4 cup pecans, finely chopped



filling:


  • 1 14-oz can unsweetened pumpkin puree

  • 1/2 cup soy milk

  • 1/4 cup cornstarch

  • 1/2 cup maple syrup

  • 1/2 tsp salt

  • 1/4 cup sugar

  • 1 tsp salt

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp allspice

  • 1 tsp vanilla extract


  • 1 9-in prepared pie crust


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basic pie crust:


  • 1 1/4 cups flour

  • 1/4 tsp salt

  • 1/2 cup vegetable shortening

  • 3 tbsp cold water


in a large bowl, stir together the flour and salt. cut the shortening into the flour mix and mix it all together, then add the water. mix together until a dough forms. on a lightly floured surface, knead for a minute or two and then roll into a ball. wrap dough in a wax paper and chill for 30min. roll the dough into a pie crust. BAM!



ok...
preheat yer trusty oven to 375. for the topping: in a small bowl, stir together the topping ingredients and set 'em aside. for the filling: in a food processor/blender, blend the filling ingredients until they're smooth. pour the filling into the pie crust and sprinle evelnly with the topping. bake it for 40-45min. remove your little friend from the oven and let him cool for a little while. don't worry that it won;t look ready when you first take it out of the oven-it sets as it cools.

VIEW 20 of 20 COMMENTS
juicika:
vegan pumpkin pie sounds yummy!!! I might have to try this.
jakobryan:
you are sweeter and hotter than pumpkin pie

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