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Vegan Pumpkin Pie

I scoured the web looking for the perfect Pumpkin Pie recipe, and I may have just found it on the Vegetarian Times website.  It got great reviews and had fairly simple ingredients, so I took the plunge, (I’ve had bad vegan pumpkin pie experiences in the past).  It turned out fabulously!  I made a few slight modifications, and was over-the-moon with the results.  A custard-like filling and perfect crust (no butter!), with the fragrant spices stealing the show. This will not be a disappointment at your holiday table.

Ingredients:

SERVES 8

The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.

Crust:

½ cup unbleached flour

7 Tbs. whole wheat pastry flour

½ tsp. salt

½ tsp. sugar or granulated sugar cane syrup

½ tsp. baking powder

3 Tbs. canola oil

3 Tbs. soymilk plus ½ tsp. lemon juice

3 to 4 Tbs. water

Filling:

2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)

1 cup low-fat soymilk or rice milk (I used coconut milk)

¾ cup granulated sugar cane syrup (I used maple syrup)

¼ cup cornstarch (I used tapioca starch)

½ Tbs. dark molasses or to taste

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger (I used 1 tsp. fresh grated ginger)

¼ tsp. grated nutmeg

¼ tsp. ground allspice

*I added 1/4 teaspoon ground cloves

To make Crust:

1. In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture.

2. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)

3. Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.

4. Preheat oven to 425°F.

To make Filling:

5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.

6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.

NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.

Enjoy!

~The Vegan Project

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One Response to Vegan Pumpkin Pie

  1. Isa says:

    I LOVE pumpkin pie – this sounds perfect!

    La Saloperie Holiday Special

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