Monday, November 22, 2010

Vegan Pumpkin Pie Recipe from Lancaster Farmacy

Black Futsu Squash grown by LFFC member farm Lancaster Farmacy.

Casey Spacht and Eli Weaver of LFFC member farm Lancaster Farmacy submitted this Thanksgiving Day must-have. Casey also serves the Co-op’s General Manager.

Black Futsu, Speckled Hound, or Long Neck Vegan Pumpkin Pie Ingredients
1 12-ounce block silken tofu
2 cups cooked squash
½ cup maple syrup
¼ cup arrowroot powder
½ cup brown or maple sugar
1½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

1. Preheat oven to 400 degrees.
2. Cut your squash of choice in half and bake face down in pan with a little bit of water until skin is easily pierced by a fork. Scoop out flesh.
3. Lower oven to 350 degrees.
4. Put all ingredients in food processor or blender and blend until smooth. Pour into prepared pie crust and bake until firm.

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