Instead of trying to come up with our own tradition or awesome dishes, I basically just made a bunch of mock meat and dairy dishes and expected them to taste the same.
Note to vegans out there, it doesn't matter how much you may love Tofurky products, the good-ole fashioned "Tofurky" does not really resemble turkey, at all.
I'm not bashing the stuff, it's good in its own right, but when it comes to losing your vegan Thanksgiving virginity, trying to eat a fake turkey just isn't the way to go.
I imagine the stuffing and mashed potatoes were salvaged (probably because my husband made those), but one thing was most certainly destroyed that Thanksgiving.
It was so bad in fact, that I haven't made it since that fateful first Thanksgiving nearly six years ago.
Until this past weekend, when I decided it was time to conquer my fear and make it again. OK, so I'm really not that brave, I just figured if it came out a disastrous mess I could just blame it on the fact that I cooked it in my crock pot.
To my surprise (and my husband and daughter), it actually came out not only edible, but seriously tasty. And seriously reminiscent of the old school pumpkin pie you make in your oven.
This is a crustless version, but I just made my recipe for pie crust and cut it into "chips" that could be dipped into the finished product. It made it more hands on and "modern" feeling all in one.
Crock pot crustless pumpkin pie
1 BIG can of pureed pumpkin (like the 29oz variety)
1 1/2 cups vanilla almond milk
1 1/4 cup all purpose flour
1 1/2 cup sugar
1 teaspoon baking powder
1/2 cup applesauce
2 tsp vanilla extract
2 tsp nutmeg
1 tsp cloves
1/2 tsp ginger
1 TBS cinnamon
Crust ingredients:1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 tsp salt
1/8 cup sugar
1 stick vegan butter
3/4 cup vegetable shortening
1 cup cold water
Cinnamon & sugar to grind on top!
In a large bowl, mix together pumpkin, almond milk, applesauce and vanilla extract. Stir in sugar, baking powder, nutmeg, cloves, ginger and cinnamon. Mix in flour. Use a hand mixer to blend until completely smooth. Grease crock pot and pour batter in. Cook on high for three hours and then low for one hour. (Check after a few hours to make sure nothing is burning and all that good stuff).
While the pumpkin pie is cooking, get your crust ready. Mix all purpose flour, pastry flour, salt and sugar. Add in softened butter, shortening and water. Knead until firm, but easy to manipulate. Roll into a ball and refrigerate for 15 minutes. When you're ready to bake (about an hour before pumpkin pie is done), roll out the dough and cut into whatever pretty shapes you want. Brush a little melted butter over the shapes and then sprinkle some cinnamon and sugar over them. Bake for about 15-20 minutes on 350 degrees.
This recipe is for a 6-7 quart crock pot. Cut it in half and cook around the same time (checking to make sure nothing is overcooking for a four quart crock pot). It honestly turned out really, really tasty. It cooked almost perfectly all the way through (except a tiny, golf-ball sized middle). I imagine you might have better luck halving the recipe and cooking in a smaller crock pot.
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