Friday, November 16, 2012

Easy Single Serving Pumpkin Pie (Vegan!)

Thanksgiving is about a week away but I've been trying to master pumpkin pie for the last couple of weeks. My excuse was that traditionally, vegan pumpkin pie can be tricky (to get it to set) and I needed some practice. Totally lame excuse. Truly, this recipe was so incredibly easy to put together and I can't quite get enough pumpkin...ever.

Having a fall pot luck, get together, or bringing dessert to Thanksgiving? I've put this mixture in single serving graham cracker crusts for dishing and delivering ease. The designated smaller portions keep the stomach bulge at bay while supporting the filling structure. The food chemist in me knew that all I would need to make this pumpkin pie a success was structure (hence, walnuts and tofutti vegan cream cheese). I impressed myself on this one!

Easy Single Serving Vegan Pumpkin Pie
Serves 6

6 prepared single serving graham cracker crusts (or 1 9 inch pie shell)
1 15oz can pumpkin
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup brown sugar, packed
4 oz (half a container) tofutti vegan cream cheese
1 teaspoon maple syrup
1/2 cup walnuts

1. Combine all ingredients in a bowl and use immersion blender to mix thoroughly. OR, place all ingredients in a blender and blend until smooth.
2. Pour mixture in crust cups (will be a fabulous heaping mound).
3. Bake in preheated oven at 350 degrees for 20-25 minutes until pie is set and golden brown on top.

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