However, I've had a severe craving for pumpkin pie. Thus, I tried to make a sugar free pumpkin pie.
As a warning, I'm not 100% happy with this pie. The texture was a bit wrong and I don't love the crust, but it does taste pretty good, so there we have it!
Tofu&Sugar-Free Pumpkin Pie
As a note, this crust is alright, but a bit crumbly, so if you have a go to pie crust, use that instead!
2/3 Cup Sorghum Flour
1 cup Buckwheat Flour
1/3 cup Cornstarch
1/2 tsp salt
1 tsp Xanthan gum (It might have been less crumbly if i used more of this, who knows!)
2/4 cup vegan margarine or vegetable shortening (I prefer margarine myself, because it imparts a nice buttery taste!)
1 large can pureed Pumpkin
1/3 cup soy milk (or your non-dairy milk of choice!)
3 Tbsp Agar Powder (Agar is a vegetarian substance similar to gelatin, but not made from bones! It can be found in Asian stores, as well as online. If you can only find it in flakes, use twice a much of the flakes)
1/2 tbsp of each: Nutmeg, Allspice, Cinnamon, Ginger
2 tsp Vanilla
1/3-1/2 cup powdered Stevia (or your favorite sugar substitute!)
Preheat the oven to 400
Combine the flours, cornstarch, salt, and xanthan gum, and mix well to combine. Add in the shortening or margarine, and cut with a pastry cutter or whisk until crumbly.
Press into the bottom of a pie pan, and prick with a fork.
Bake for 15 minutes while you mix up the filling.
In a small bowl, whisk together the agar and milk until the agar is dissolved. Add in the spices and vanilla, and stir to combine. Set aside.
Empty the can of pumpkin into a bowl, and mix in the sugar substitute. Stir well to combine.
Add in the Milk mixture, and stir that to combine well.
Remove crust from oven, and pour the filling, using a spatula to spread it evenly around.
Return pie to oven for 45-60 minutes, until top is beginning to brown.
Allow the pie to cool before eating! I have discovered that if you let it cool for about an hour before eating it, it firms up very nicely, and has a better texture. The crust will still be sort of crumbly though.
Serve it with your favorite topping if desired (vegan ice cream, or whatnot) I enjoy it with the condensed cream off the top of a can of coconut milk.
To get this cream, place a can of coconut milk in the fridge overnight. Open it, and scoop the hardened part off of the top. Place on pie! (feel free to keep the coconut water, it's very nice in curries, or as the liquid in dessert recipes!)