VEGAN PUMPKIN PIE
Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. -Justin Weber, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
Nutrition Facts : Calories 298 calories, Fat 15g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
VEGAN PUMPKIN PIE AND CRUST
I got this recipe from vegan.org and I altered the ingredients slightly. I was nervous about the crust because I never work with dough, but my friends said that the crust was actually their favorite part of the pie because it had such a nice, crumbly texture and a delicious, light taste. The filling was awesome. Exactly how I remember "real" pumpkin pie tasting. The freshly ground cinnamon and nutmeg really make the difference, so don't use any pre-ground stuff!
Provided by tendollarwine
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Set aside a 9" pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
- Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
- To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.
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4.9/5 (21)Estimated Reading Time 6 minsServings 10Calories 247 per serving
- Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
- Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
- Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
- Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
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