Rochester Food Not Bombs Wiki - Recent changes [en]

EZ Pumpkin Pie from It Doesn't Taste Like Chicken

Grouse — Wed, 08 Apr 2026 21:53:47 GMT

added recipe

New page

This recipe is taken directly from [https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/#recipe It Doesn't Taste Like Chicken].

Yield 1 9" pie.
Preheat 350 degrees F.

=Ingredients=
* 1.75c pumpkin puree (not sweetened pie filling)
* 0.75c full-fat coconut milk
* 0.5c brown sugar
* 0.25c corn starch
* 0.25c maple syrup or granulated sugar
* 1 tsp vanilla extract
* 2 tsp pumpkin pie spice (or 0.5 tsp nutmeg, 0.5 tsp clove, 0.5 tsp ginger, 0.5 tsp allspice)
* 0.5 tsp ground cinnamon
* 0.5 tsp salt
* 1 unbaked [[Pie Crust]]

=Recipe=
# Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
# Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup or sugar, vanilla extract, spices and salt to a blender or a large bowl. Mix well.
# Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
# Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Recipes

Grouse — Wed, 08 Apr 2026 21:42:22 GMT

← Older revision		Revision as of 21:42, 8 April 2026
(One intermediate revision by the same user not shown)
Line 78:		Line 78:
	* [[Ethan's Apple Cobbler Recipe]]		* [[Ethan's Apple Cobbler Recipe]]
	* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]		* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]
			* [[EZ Pumpkin Pie from It Doesn't Taste Like Chicken]]

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

Grouse — Wed, 08 Apr 2026 21:37:38 GMT

fixed formatting

← Older revision		Revision as of 21:37, 8 April 2026
Line 2:		Line 2:

	Conversions for larger pans:		Conversions for larger pans:
	"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)		* "full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
	"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients		* "two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
	"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients		* "half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
	double loaf pan: 2x ingredients		* double loaf pan: 2x ingredients

	Preheat oven 350 degrees F and grease pans.		Preheat oven 350 degrees F and grease pans.
Line 11:		Line 11:
	=Ingredients=		=Ingredients=
	==wets==		==wets==
	- 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)		* 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
	- equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])		* equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
	- 0.5c oil		* 0.5c oil
	- 0.5c sugar		* 0.5c sugar
	- spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)		* spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
	==drys==		==drys==
	- 2c flour		* 2c flour
	- 0.5tsp salt		* 0.5tsp salt
	- 2 tsp baking powder		* 2 tsp baking powder
	- 1 tsp baking soda		* 1 tsp baking soda


	=Instructions=		=Instructions=

	1. In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)		# In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
	2. Whisk drys very well in a bowl large enough to hold the entire batter.		# Whisk drys very well in a bowl large enough to hold the entire batter.
	3. Pour wets in drys and mix gently until there are no dry parts. (folding > beating)		# Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
	4. Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.		# Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.
			# Let cool uncovered at least 10 minutes (longer for larger pans). Don't try to cut before it has had this rest. If freezing or refrigerating, let cool completely before covering and storing.

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

Grouse — Wed, 08 Apr 2026 21:34:16 GMT

filled in entire recipe

New page

This is for just one loaf pan, about 5-6 cups of batter.

Conversions for larger pans:
"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
double loaf pan: 2x ingredients

Preheat oven 350 degrees F and grease pans.

=Ingredients=
==wets==
- 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
- equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
- 0.5c oil
- 0.5c sugar
- spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
==drys==
- 2c flour
- 0.5tsp salt
- 2 tsp baking powder
- 1 tsp baking soda

=Instructions=

1. In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
2. Whisk drys very well in a bowl large enough to hold the entire batter.
3. Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
4. Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.

Recipes

Grouse — Wed, 08 Apr 2026 21:25:18 GMT

Sweets

← Older revision		Revision as of 21:25, 8 April 2026
Line 77:		Line 77:
	* [[Artemis's Berry Pie Recipe]]		* [[Artemis's Berry Pie Recipe]]
	* [[Ethan's Apple Cobbler Recipe]]		* [[Ethan's Apple Cobbler Recipe]]
			* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]