All those pie recipes. . .

[Guest guest]

Can you tell I'm responsible for the pies this Thanksgiving?

 

After all those pumpkin pie recipes, I thought I would share a family favorite.

.. .but I don't have a " real " recipe. Here's what I do:

 

Use the recipe on the can of Libby's Pumpkin, but make these changes:

 

omit eggs

substitute coconut milk or soy milk for the canned milk

add all the other ingredients as listed on the can; you may wish to alter the

spices (the recipe on the can is very spicy!)

 

Place all ingredients in a kettle and blend well (I use a hand mixer). Stirring

constantly, bring to a gently boil. Then add about 4 Tbsp. of cornstarch (or

other thickener) and boil 3 minutes more. Remove from heat and allow to cool.

 

Make your favorite whipped topping recipe. A cashew topping, a tofu topping, or

the Benton Sister's recipe for coconut cream will work. After the filling is

cool, fold equal parts of whipped topping with the pumpkin filling. Spoon into

a prepared pie shell. Chill and serve.

 

This is always our families favorite pumpkin pie! LaDonna

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes

 

 

 

[Guest guest]

LaDonna,

 

I have been in a real pie mood too. I made a pineapple cream pie that was

great last week!

 

What is your favorite crust recipe to use in your pies?

 

Thanks,

Tracy

 

 

 

[Guest guest]

> What is your favorite crust recipe to use in your pies?

> Thanks,

> Tracy

 

Tracy, I'm still working on that. . .and am thinking on using Heidi's recipe

this year. My favorite pie crust recipe. . .the one I've used for 25 years,

is a boiling water/oil/wheat flour crust. I've been having to cook

gluten-free for only the past two years and haven't really found one of my

own that I'm satisfied with yet. I'm really thankful Heidi shared her

recipe with us!

 

LaDonna