Tuesday, November 12, 2013

Homestyle Vegan Pumpkin Pie

Homestyle Vegan Pumpkin Pie

It's about that time of year! Where the seasonal treats and full bellies await us. Pumpkin pie is definitely one of those special items we can't have missing from our tables this or any Thanksgiving. This recipe shows you how to make a completely vegan homemade pie. That will be the show case of your upcoming holiday dessert table. You can't imagine your holidays without it's signature spiced slice. Pair it perfectly with vegan whipped cream. It always makes a great midnight sneaky snack as well...yeah we all do it. Enjoy!


Homestyle Vegan Pumpkin Pie
Yields: 2 Large Pies

Ingredients

Crust

1 Perfect Vegan Pie Dough (Recipe Below) OR you can buy premade dough shells

Filling

15-oz can organic pumpkin
1 1/2 cups full fat canned coconut milk
2 teaspoons pure vanilla extract
2 tablespoons coconut oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup GF all purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 + 1/8 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 + 1/8 teaspoon cloves
Dash all spice 

Directions

Before making the filling and heating the oven, prepare the dough according to directions below and have it ready when you are prepared to make the filling. Once ready you can fill and bake. 
*You can also make ahead of time and freeze for later use. 

Heat oven to 350 Degrees

Filling

In large bowl, mix all the filling ingredients until smooth and thoroughly blended.



Once the filling is combined, pour it into prepared crust and smooth top.
 

Bake for 1 hour



Once cooked, remove from the oven and set on a wire rack to cool completely, then refrigerate overnight. 



*Don't second guess the pie, when it comes out of the oven it will be slightly soft still. Once it chills, the pie will set up firmer and fall from it's original look out of the oven.

When you are ready to serve the pie, remove from the fridge and slice into equal portions. Serve and top with as much vegan whipped topping and your holiday beverage you like...you can't have enough vegan whipped cream!! Enjoy!

Perfect Vegan Pie Crust

-3/4 cup very cold vegan butter
-3 cups all-purpose flour
-1 teaspoon kosher salt
-1 Tablespoon sugar
-1/2 teaspoon cinnamon
-1/8 teaspoon nutmeg
-1/3 cup coconut shortening
-1/2 cup ice water

Directions

Measure out vegan butter and place it in the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the chilled vegan butter and coconut shortening. Pulse until the vegan butter mixture is the size of peas. When formed into pea sized  pieces, pour the ice water down the feed tube (while running) and pulse the machine until the dough begins to form a ball. Place your formed dough onto a floured board or counter and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes or until you need it.


When the dough has set take it out. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center out to the edge, turn and flouring the dough to make sure it doesn't stick to the board or rolling pin. Fold the dough in half or roll over the rolling pin, place in a pie pan, and fit it into the pan. Repeat with the top crust. At this point you are ready to fill your shell and then add your top crust. 

Shape & Measure to fit Shell
*The dough won't be perfect, if any cracks or rips appear, just pinch together and decorate to how you like.

Once formed and placed in your pie plate, cover it with plastic wrap and refrigerate until ready to use. You don't want the vegan butter in the dough to melt, you want it very cold. Then it baked it makes for a flakier and lighter crust. Fill and bake at this point after chilling OR freeze, thaw, and bake later when you want to make your next pie. 
-Amy