Pumpkin Pie

I've been craving all things, pumpkin lately. Something about that fall bite in the air really has me wanting pumpkin......not to mention some of the things Vegan Dad has been posting. You'll be seeing those sweet rolls lurking around here soon!!!

I decided to satisfy my pumpkin craving with a pie. Before becoming vegan I was always commissioned to make the pies on Thanksgiving, so I thought I'd get started finding a suitable vegan pie. I wanted to avoid a pie that used tofu. I'm not scared of soy, but I do think it's best to limit it where we can. I also wanted to do something interesting to replace the evaporated milk that my usual pie called for. So, for this pie I just went with Ener-G egg replacer and coconut milk. The result was delicious, although less firm than I was hoping for. I'll post the recipe, just in case you are craving a pumpkin pie too.....but I plan to perfect this one a little, so look for it again in the coming months.

Vegan Pumpkin Pie

recipe for pie crust

1 can pumpkin puree

3/4 cups packed light brown sugar

1 tsp salt

1 Tbs cornstarch

3/4 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground nutmeg

egg replacer for 3 eggs

1 can of coconut milk

Roll out one ball of dough into a circle 14 inches in diameter (freeze the other ball of dough for up to 2 weeks). Fit dough into a 10 inch pie plate, and create edges. Prick dough bottom with a fork and freeze until firm, about 10 minutes. Preheat oven to 425.

Cut out a circle of foil to fit in the bottom of the pie, fill pie with dried beans or pie weights and bake for 15 minutes. Remove pie crust from oven, discard beans, and reduce heat to 350.

Combine pumpkin, sugar, cornstarch, salt, spices, egg replacer and coconut milk in a large sauce pot and heat over medium heat. Be careful not to boil. Pour pumpkin mixture into crust, and bake until firm, about 50 minutes. If the crust gets too dark, cover edges with foil.

The pie will be loose in the center, but will continue to firm as it cools. Allow to cool on a wire rack until completely cooled. Transfer to refrigerator to cool for 2 hours or overnight. Serve chilled.