Vegan Pumpkin Pie

Who says pumpkin pie has to have eggs? This rich pie allows the pumpkin flavors to really shine! NOTE—You’ll need to make this pie the day before you want to eat it because it needs to set overnight.

Vegan Pumpkin Pie
One 9″ pie, serves 8

CRUST

1 cup unbleached flour
1 cup (minus 2 T.) whole wheat flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
6 tablespoons canola oil
6 tablespoons soy milk
1 teaspoon lemon juice
3 —4 tablespoons water

FILLING

4 cups canned organic pumpkin
cups unflavored, unsweetened soy milk (reduced to 2 C.)
1-1/2 cups sugar
1/2 cup cornstarch or potato starch
1 tablespoon dark molasses
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves

Pre-heat oven to 425 degrees.

Place 6 cups of soy milk in a heavy pan and cook over low heat until reduced to 2 cups. Strain and set aside.

To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder. In a small bowl, whisk together the oil, soy milk, and lemon juice. Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball. If it is too dry, add some water, a few drops at a time, until dough is moist enough to roll. Working quickly, roll the dough out on a lightly floured surface with a floured rolling pin, forming a 12-inch circle. Line a 9-inch pie pan with the dough. Flute or crimp the edges with your fingers or a fork.

Blind bake the crust—Line the pie crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove from the oven and keep near the stove.

While the crust is blind baking, prepare the filling. in a large bowl, mix all the filling ingredients until smooth and blended. Transfer the purée to a saucepan and cook over medium-high heat until the puree thickens very slightly…just a few minutes.

Pour the warm puree into the warm prepared crust and smooth the top. (If you find you have too much filling for your pie pan, simply pour the extra into a custard cup and bake for 20-30 minutes.)

Place the pie in the oven and immediately reduce the oven temperature to 350 degrees and bake until filling is set, about 50 minutes. Check the pie every 15 minutes or so and cover the crust with a ring of foil if it becomes too brown.

Remove pie from oven, allow to cool, and refrigerate overnight to allow filling to completely set.

Serve with whipped coconut cream or vegan ice cream.


Original source: Vegetarian Times Complete Thanksgiving Cookbook

Leave a Reply

Your email address will not be published. Required fields are marked *