Sponsored By

Cheezy Pumpkin Vegan Pie

Food Management Staff

January 1, 2006

1 Min Read
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FM Staff

YIELD: 1 Pie

PIE FILLING: 12 oz. silken tofu
8 oz. soy cream cheese
1 cup pumpkin solid
1/2 cup powdered soy milk
1/2 cup brown rice syrup
3 Tbsps. flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp ground nutmeg
2 Tbsps. honey
1/8 tsp. salt
1/4 tsp. baking soda

Pie Shell 10 inch vegan

  1. Puree filling ingredients in a food processor. Pour ingredients into unbaked shell. Add water for proper consistency.

  2. Bake at 350°F for 50 minutes. Let cool for 30 minutes and refrigerate 5-6 hours or overnight before serving.

Recipe: Dorothy Flowers, general manager at the University of Oklahoma

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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