This is a can of pumpkin, and if you click on the photo to the left, you can see the ingredient list reads:

Ingredient: Pumpkin

I don’t know why, but that struck me as hilarious. It’s not often you buy something processed that consists of only one ingredient. The other pumpkin cans I’ve seen hanging around the grocery store shelves have multiple ingredients. I know Jane is planning on making a pumpkin pie with this, and she said something about pumpkin biscotti (using this recipe).

For an egg replacer (to make the biscotti vegan), Jane found the advice below at this website

  • Flax seed egg replacer is the best overall egg replacer for baked goods around. It adds to the lift and contributes to a texture like that created by eggs in quick breads and cookies.

    Whole flax seeds can be purchased in natural foods stores. Grind them in a spice or coffee grinder to a powdery meal. Use a blender if you don’t have a spice grinder for this.

    To make the egg replacer, use 1 Tablespoon ground flax seeds to 3 Tablespoons water for each egg to be replaced. Whip flax seeds and water together with a hand blender or in a blender until frothy. It’s easier to blend enough for at least four eggs—3/4 cup water to 1/4 cup flax seeds. Replace up to four eggs with this mixture. You can store extra egg replacer in the refrigerator for one week.

I’ll let you know how this all turns out! I’m hoping she’ll pre-test it tomorrow, but she’s a little consumed with the idea of a vegan Thanksgiving these days, and I don’t want to push my luck!

I guess you could use the canned pumpkin for just about anything; it certainly looks like it would make squash soup a lot easier to make. I never understand having to roast the cut pumpkin for over 30 minutes. If you’re boiling the pumpkin anyway… I’m not a cook, so feel free to ignore that comment.

Anyway, Thanksgiving is coming. As I mentioned yesterday, it’s going to be our first vegan Thanksgiving. I’m hoping it’s a good one.

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