Vegan Salted Maple Ginger Pie
Like a ginger ale at 30,000 feet, this zippy pie might just be the thing to settle your stomach after a Thanksgiving feast. It’s the result of trying to combine two tofu-based desserts — Isa Chandra Moskowitz’s vegan pumpkin cheesecake and Andrea Nguyen’s dòuhuā — to create something fresh and distinctive for the holiday table. Ample salt in both the crust and the filling helps this vegan dessert avoid saccharine territory. Starchy and mild Japanese sweet potato provides plenty of structure in the egg-free custard without competing with the assertive fresh ginger or the warming depth of maple, but a sweet potato pie this is not. It’s a treat for real ginger lovers, so if you’re on the fence, feel free to adjust the quantity of grated ginger (and maple extract while you’re at it, see Tip) to your preference. The beauty of a vegan pie is that you can taste and adjust the filling as you prepare it.
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