|We have an impostor!|
|Scoop out the seeds|
|Bake cut-side down|
|They're done when easily pierced with a fork.|
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.|
- Preheat the oven to 450º.
- In a large mixing bowl, mix the puree and sugar.
- Add in the flour, salt and spices.
- 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.
- Add the egg substitute to the pumpkin mix and stir until combined.
- Gently stir in the coconut milk and oil.
- 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.
- Bake for 10 minutes.
- 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.