What is the best part about the Holidays? Friends, Family, Gifts, Lights.. yeah yeah.. but isn’t it really PIE?! Yes.. I do believe it is! Yummmmm..
Here is a wonderful recipe for Pumpkin Pie.
Crust (adapted from Vegetarian Times.com)
1/2 +7T. Unbleached Flour
1/2 tsp. Salt
1/2 t. Sugar
1/2 tsp. baking powder
3 T. Canola Oil
3 T. soymilk plus 1/2 tsp. lemon juice
3 to 4 T. water
1. Combine the dry ingredients together in a medium bowl. Combine the remaining in a small bowl.
2. Mix in wet ingredients to mixed dry ingredients with a fork until it holds together (forming a ball). Add water (a little at a time) if too dry.
2. On a lightly floured surface roll dough ball out with a rolling pin. When the circle reaches 11 inches, line a 9-inch pie pan. (I didn’t have an extra pie pan so I used an 8-inch cake pan- making my pie, deep dish!) Crimp the edges with your fingers. Cover with plastic wrap and refrigerate until ready to bake.
Preheat oven 425.
2 & 1/4 C. canned pumpkin (not pumpkin pie filling)
1/2 C. Cane Sugar1/4 C. Brown Sugar
1/4 C. full-fat coconut cream (skim the cream off the top of the milk)
1 T. Earth Balance, softened
2 t. vanilla extract
2 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
pinch of ground cloves
1. Mix all the ingredients of the filling together in a mixing bowl and pour into the pie crust.
2. Bake for 10 minutes at 425. Reduce heat to 350 and cook an additional 50 minutes.
Coconut Milk Whipped Cream:
1 Can of Coconut Milk (full fat)
Put can in freezer or refrigerator for several hours. Scrape off the solid top layer of the cream and put in a mixing bowl. Whip on high until the consistency of whipped cream. For more sweetness add about 1/4 cup of powdered sugar in the last minute of whipping.Once cooled top with coconut milk whipped cream and a sprinkling of nutmeg!