Thursday, March 11, 2010

Pumpkin Torte (with Parfait variation)

This is a recipe of my mom's that took me many tries to veganize, but I finally got it just right! It's a nice, fluffy alternative to pumpkin pie.

2 cups Ritz style crackers, crushed
2 Tbsp. margarine
2 tsp. sugar
2 boxes instant vanilla pudding
1 1/3 cups non-dairy milk
2 boxes Soyatoo whipped topping
1 15 oz. can pumpkin
1 tsp. pumpkin pie spice

Preheat oven to 325 degrees. Put the crackers, margarine and sugar in a 9 x 13 pan and place in the oven until the margarine is melted. Mix the three ingredients together as much as possible and spread out evenly in the bottom of the pan. Set aside.

In a large bowl, mix the pumpkin, pudding and spice. Fold in one box of the whipped topping and spread evenly on the cracker crust. Place the other box of whipped topping on the top of the pumpkin mixture and sprinkle the top with cracker crumbs. Keep in the fridge.

Parfait Variation:

Skip making the crust and just mix together the pumpkin mixture. Place it in a parfait dish or something similar to that and top with whipped topping. You can top it with whatever else you'd like, too, such as chopped pecans or walnuts, chocolate slivers, etc..

1 comment:

Simply Vegan said...

i love pumpkin pie, but sometimes i don't feel like going through the motion of baking and making the whole pie. i'm so glad i ran across this recipe, i''ll have to add it to my many "i need to try this" list! many thanks!!