vegan pumpkin pie

Vegan Pumpkin Pie

vegan pumpkin pie
For most people, even seasoned cooks, making pie is a dreaded task.  Pie is delicious, but the process is considered intimidating by cooks of all skill levels, because there are so many things that can go “wrong.”  The best approach is not to expect perfection, and to start out with an easy and approachable recipe, like my vegan pumpkin pie recipe.

Make sure that you plan in advance; the pie filling needs to sit in the fridge for a night to be ready, so plan to make it a day before you serve it.  The prep time I have listed here is 20 minutes, but that does not include the overnight part.

Also note that you have the option of making pumpkin puree from scratch to use in this recipe.  If you go to the store, you can look for the canned variety, which will save you some time and hassle.  You may need to check the organic area if you don’t find it with the other canned purees.  Otherwise, you can puree a “pie pumpkin” or winter squash.  Note that the large pumpkins you associate with Halloween are not usually appropriate for pie.  They are too fibrous and watery.

Prep Time
20 Minutes

Cook Time
60 Minutes

Yield
1 9 inch pie

Difficulty Level
Easy (Beginner)

Ingredients
Crust
½ cup unbleached flour
7 tablespoons whole-wheat pastry flour
½ teaspoon salt
½ teaspoon sugar or granulated sugar cane syrup
½ teaspoon baking powder
3 to 4 tablespoons of water
3 tablespoons of soymilk
½ teaspoon lemon juice
3 tablespoons of canola oil
Filling
2 cups of canned pumpkin puree (you can also puree fresh pumpkin)
1 cup of low fat soymilk or rice milk
¾ cup granulated sugar cane syrup
¼ cup cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ tablespoon dark molasses
½ teaspoon ground ginger
¼ teaspoon allspice
1/4 teaspoon nutmeg

Instructions
1. Begin by making the crust. Get a medium bowl and pour in both types of flour along with the salt, sugar, and baking powder. In another smaller bowl, mix the oil and soy or rice milk.
2. Pour the liquid mixture into the dry mixture, and then mix both together using a fork. The dough should get to the consistency where it can hold its shape as a ball. If it is still too dry, you can sprinkle in a little water until you have achieved the proper consistency. If you have time, it can pay off to cover the dough with plastic wrap and put it in the refrigerator for half an hour before proceeding.
3. When you’re ready, take the dough and roll it out onto a floured surface using a rolling pin. Form a circle measuring 11 inches in diameter. Get a 9 inch pie plate and line it with the dough. Crimp the edges using your fingers or a fork. Cover the pie crust with a plastic wrap, refrigerate it, and start working on your filling.
4. Preheat the oven to 425 degrees.
5. Get a large bowl and mix the filling ingredients together: the pumpkin puree, the soy milk or rice milk, the cornstarch, the sugar cane syrup, the vanilla extract, molasses, cinnamon, ginger, allspice and nutmeg. Now your filling is all ready.
6. Pour the filling into the crust and smooth it out on top.
7. Put the pie in the oven and bake it for ten minutes.
8. Drop the temperature of the oven to 350 degrees. Bake for another 50 minutes or so, until the filling is set. Set aside to cool, and then refrigerate the pie overnight. If you would like, you can add a topping of your choice to the pie when it is done.

Servings : 8
Ready in : 80
Course : Dessert
Recipe Type : Dinner, Vegan Recipes

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