Monday, November 19, 2012

Vegan Pumpkin Pie

After my battle with the cheese pumpkin I swore off making my own purée. Then I became intrigued by the use of sugar pumpkins in baking. Now that I've come up with an easier way to make purée, I'm swearing off the canned stuff.. at least when pumpkins are in season. The sugar pumpkins make delicious, flavorful purée, that tasted excellent in pumpkin pie.
Sugar Pumpkins 

We have an impostor!
I made the purée by cutting the pumpkins in half and scraping out the seeds. They were placed cut side down on a greased baking sheet and baked for about 30 minutes at 400º. Once cool enough to handle, I scooped out the flesh and puréed in a food processor. This was much easier than peeling and cubing the pumpkin before it was cooked, like I did with the cheese pumpkin.

Scoop out the seeds
Bake cut-side down
They're done when easily pierced with a fork.
For the past couple weeks I have been experimenting with different vegan pumpkin pie recipes to make the perfect pie for thanksgiving. I've finally developed a winner! I couldn't find any appealing vegan recipes online, so I did what I always do and just made my own! Traditional pumpkin pie calls for sweetened condensed milk (or whatever that stuff is called), but I replaced it with a mix of coconut milk and coconut oil. I used a homemade egg replacer, also.

I was worried that this wasn't going to work, since it didn't seem to be cooking through in the oven. I took it out, thinking I had another failure, and left it on the counter overnight. The next day, I decided to have a bite, and it was great! I guess the coconut oil just needed time to solidify. So if you're making this for Thanksgiving I would make it a day or two in advance (like tomorrow.. these holidays keep sneaking up!) and leave it in the fridge. (Update*- I made this again, this time with only 1/4 cup of coconut milk instead of a 1/2 cup. It came out much more solid, and had the perfect consistency of a regular pumpkin pie.)

Vegan Pumpkin Pie
  • 1 1/2 cups of pumpkin puree
  • 3/4 cups sugar
  • 1 Tbsp. flour
  • 1 tsp. pumpkin pie spice
  • Dash of cinnamon and ginger
  • 1/2 tsp. salt
  • 1 egg substitute (see below)
  • 1/4 cup full fat coconut milk
  • 1/4 cup melted coconut oil
I rimmed the edges with fall themed sprinkles.
  1. Preheat the oven to 450º.
  2. In a large mixing bowl, mix the puree and sugar.
  3. Add in the flour, salt and spices.
  4. In a small bowl, whisk up the egg substitute (3 Tbsp of water, 2 Tbsp of flour, 1 tsp of baking powder, and 1/2 tsp of baking soda) until frothy.
  5. Add the egg substitute to the pumpkin mix and stir until combined.
  6. Gently stir in the coconut milk and oil.
  7. Add the mix to a pie crust that has been fitted into a dish. I used my recipe for a galette as the pie crust, but you could use a pre-made crust, too.
  8. Bake for 10 minutes. 
  9. After 10 minutes, turn the oven down to 350º and bake for an additional 35 minutes.
You're just going to have to trust that it's done, since a knife won't come out clean. Just leave it on the counter to cool, move (covered) to the fridge to chill for a day or two before serving. 

Is there anything I can't do?? Ok, I'm done bragging now.