Pumpkin Pie

by thepearandthepurplepeach

I have wanted to make a Pumpkin Pie for a long time and I don’t really know why I never got around to it. I was invited to my first Halloween party a this year and I thought perfect finally I will try it out. Well can I just say AMAZING! I did not really have high expectations but yum yum yum and I had really great feedback so yay for pumpkin pie

Gratitude: Vegan Spoonful

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What you Need:

1 Pie Crust Recipe This is my go to pastry recipe. Savvy Vegetarian Note: I added 2 tbs evaporated cane juice to sweeten the pastry
2 cups pureed pumpkin * (See Note Below)
1 cup plain nondairy milk (soy, coconut)*
3/4 cup evaporated cane juice or coconut sugar
2 1/2 – 3 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg (or freshly grated nutmeg, just estimate!)

* Pumpkin Puree: So we don’t have canned pumpkin in Aus so I had a smallish whole pumpkin that I just cut into wedges and placed in an oven set to 160 Degrees C and cooked util very tender and I could insert a fork. I then scooped out the flesh and puree’s until super smooth (I use a Vita Mix) but a food processor should work well.

*Also use soy or coconut milk as it gives a much better and creamier consistency rice and almond wont achieve this

What you do:

Preheat oven to 180 degrees Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into part blind baked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with sweet cashew cream

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