vegansaurus!

10/25/2010

Your holiday novelty food, veganized: Pumpkin Pie Pop-Tarts!  »


I saw this weird/gross/totally fascinating post on Limited Edition Frosted Pumpkin Pie Pop-Tarts about a month ago, and it made me feel funny inside. “We might be delicious,” they said to me. “Don’t you want to find out how delicious we might be?” Yes, oh yes I did. Once upon a time I was a novelty Pop-Tarts junkie; never the fruit flavors, only the nastiest kinds like S’mores and Chocolate Fudge, and Cinnamon and Brown Sugar right out of the foil, though that wasn’t for pleasure so much as binge-time, ahem. When I went vegan, I assumed Pop-Tarts were on the list of foods I’d never eat again; but then, I was unaware of the genius for creativity in the vegan community. Look at what our guest chefs have done with Project Just Desserts!

Eventually I learned to make a lovely vegan Twinkie, and 10 months ago, our pal Natalye gave us her recipe for vegan Pop-Tarts. When I came upon the Pumpkin Pie Pop-Tarts, I knew I wanted to make them; I just needed the opportunity. THEN I found out that the Great Canned Pumpkin Shortage of 2009 had ended, so I could break open one of the cans my mother had been hording and get baking.

First, I made a vegan pumpkin pie. I used this recipe from VegWeb, making two adjustments: I used 1/2 cup sugar and 1/4 cup maple syrup; and I dissolved the cornstarch into a little hot water and slowly poured it into the food processor. Also, no crust, obviously. I let it cool on the counter and refrigerated it overnight. When I was ready to make the Pop-Tarts, I took the pie out of the fridge to bring it to room temperature.

Following Natalye’s instructions, I doubled the pastry recipe. For the filling, I mushed up the pie—avoiding the extra-cooked edges—and substituted it for the blueberry preserves in the original recipe.

For the icing, I used the cinnamon icing recipe on page 126 of Vegan Cupcakes Take Over the World, without the non-dairy butter. For authentic replication, I left out the cinnamon when icing half the Pop-Tarts, and applied it with a quality food brush.

There you go: vegan pumpkin pie Pop-Tarts! Everything you wanted for your novelty holiday breakfast!

blog comments powered by Disqus
Tumblr » powered Sid05 » templated