PIE, PIE, PIE! Vegan Thanksgiving Pt. 3

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.

Filling:

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

3 T.cornstarch

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!

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