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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Freeze/Thaw Stable vegan pumpkin pie
jtnippon1985
41 posts
Oct 27, 2006
12:12 PM
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I just wanted to say I tried Bryanna's vegan pie and its FABULOUS, better than store brand stuff!!
I did however find a cheap, low fat, trans fat free, VEGAN pie crust (frozen) that I plan to use, because although the crust I made using the whole-wheat oil pastry was fantastic, I stink at making pretty crusts, and when I serve it during the holidays, I'd like it to look picture-perfect.
Also, I'm pleased to say that after a bit of experimentation, I made the pie using Glutinous Rice Flour instead of the cornstarch, and it came out just as good as the original, but what's better, ITS FREEZER/THAW STABLE!
I had it in the freezer, for 2 weeks, and thawed in the fridge, had no problems, no seperation, and the taste/texture had not been comprimised. I didn't know if anyone had tried this, or maybe with something else like with EnerG, but I tried to give it a go just had good luck.
All I did was take one still frozen pie crust, pricked the bottom with a fork, poured in the pumpkin mixture with (with rice flour) and put the pie into a large circular container and froze. I took the frozen pie out, sealed it in my FoodSaver, and put it in the bottom of the freezer. I thawed it out as stated above and baked according to the recipe.
I encourage anyone to try it out, and perhaps let it go a bit longer in the freezer. If any of you try it, let me know how it came out!
*Important: I used the Mochiko Brand "Sweet" (Glutinous) Rice Flour, not plain white or plain brown rice flour.
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jtnippon1985
42 posts
Oct 28, 2006
4:48 AM
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Also, when I try this again, I'm going to bake one and then freeze to see how it turns out.
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Debbie
1252 posts
Oct 29, 2006
4:09 PM
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Ha! That's a great idea. I have an Indonesian dessert pie recipe that uses sweet potato/yam and rice flour (not glutinuous). It is a crustless pie and it is steamed instead of baked. I am not surprised that using glutinuous rice flour will be good for pumpkin pie. My Indonesian sweet potato pie has coconut milk in it (you know we put coconut milk in everything). I want to try to put a little coconut milk in pumpkin pie and see if it add a little bit of 'rich' taste in the filling.
A good idea about the crust too. Bryanna's crust is lower in fat that's why it is harder to handle. Crust with higher fat content is easier to handle but you pay for the calories too. It also saves time during holidays to buy the crust. You can always opt to buy. Nobody will frown on that. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 29-Oct-2006 4:09 PM
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Bryanna
Owner/Moderator
1846 posts
Oct 30, 2006
3:35 PM
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That's a wonderful discovery! Thanks for sharing!
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"To look like a goddess, eat like a peasant." Karen Andres
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laureen
24 posts
Nov 02, 2006
4:08 PM
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Funny you should mention freezing the pumpkin pie...I was going to ask. I'm driving to TN for the holiday and I wanted to take one with me but it would need to be frozen to survive 16 hours in a cooler. Will the original cornstarch recipe freeze just as well?
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Bryanna
Owner/Moderator
1852 posts
Nov 02, 2006
5:29 PM
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Cornstarch mixtures don't freeze that well-- mochiko flour is more stable.
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"To look like a goddess, eat like a peasant." Karen Andres
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