This thanksgiving it was my job to bake pumpkin pie, and I found this recipe on vegweb that uses silken tofu to make the filling really creamy and delicious. I used a crust recipe from La Dolce Vegan that uses Earth Balance instead of shortening and it came out really well, it didn’t even really need to be rolled out, just pressed into the pie plate. The pie was in the oven for a really long time so the top cracked a bit, but apart from that I wouldn’t change anything about it… Put this next to some homemade chai ice cream a la Daphne and you have a masterpiece!
It was the perfect way to finish off an amazing thanksgiving dinner. I also ended up with way too much pie filling, and although I wanted to just eat it I felt like I should do something interesting, so I haphazardly added some flour, extra sugar and baking powder and made it into muffins. They were actually really tasty, except the outsides of them turned a bit… crunchy. It wasn’t horrible, just a little strange for muffins and I’m not sure why it happened, I guess I don’t quite understand the chemistry of baking yet.
