Pumpkin Pies

And the baking begins 2 days before Thanksgiving...pie crusts from scratch, just like my mom ;)

The Crust

2 C. unbleached flour

1/2 t salt

3/4 C. butter flavored vegetable shortening

5-6 T. cold water

 

Mix the flour and salt.  Using a pastry cutter, cut shortening into the flour and salt, until it resembles a coarse crumble.  Add water and knead to form a dough.  This recipe is for 2 crusts.

I was feeling ambitious today, so I spent some extra time with the crust edges :)  I think it worked out pretty well for an amature :)

Vegan Pumpkin Pie Filling

1 package Mori-Nu tofu (any type of "firmness" seems to work out)

1 15-16oz can of pumpkin puree (not pie filling)

1/2 t salt

2 1/2 t. pumpkin pie spice

1/2 t. cinnamon

3/4 C sugar

Place all ingredients in a blender and blend until smooth and creamy, pour in prepared pie crust, covering crust edges.  Bake at 425 degrees for 15 min, reduce to 350 degrees and bake an additional 40-50 minutes (until set in the center) uncovering edges 5 min before set.

Ready for the oven

Edges covered and in the oven

Now it's time to clean up that mess and start on some apple pies :)  I will post the finished pie pictures later...Stay tuned :)

Not super impressed with the new silicon crust cover, you can see the edges are more done than I'd like.

My older aluminum crust covers worked better...