Punkin coconut pie
My buddy had a pie party last night and I made pumpkin pie. I've never been quite happy with the tofu version, so my buddy recommended trying coconut milk as a sub for condensed milk. It worked out well! Here are the basics (I never use measuring tools, so this is as close as I can remember). Makes two smaller pie tins... Enough to share with friends and family.
Preheat oven to 350
Crust:
2 cups white flour
3 teaspoons salt
1/3 cup oil
1/3 cup water
Mix flour and salt, add oil and water, stir till consistent, split in half, roll out till flat, put in pie 2 dishes and pinch edges for a pie pattern. Store crust in fridge until ready to use.
Pie:
1 can regular coconut milk
1 can pumpkin (I think it's also called winter squash?), or puree of 1 medium roasted pumpkin, preferably with excess moisture pressed out
3-4 tablespoons Ener-g egg replacer
2/3 cup brown sugar
plenty of cinnamon (2-3 teaspoons?)
1/2 teaspoon cloves, or more to taste
2 teaspoons ground ginger
1 teaspoon vanilla extract
maple syrup, sorghum, brown sugar mixed with water or nondairy milk, or nondairy milk of choice for glazey look
cinnamon stick
Whisk coconut milk, pumpkin, egg replacer. Add brown sugar (note: I used a dry sweetener because I was working with fresh pumpkin, which has more moisture. I imagine a liquid sweetener like maple syrup would taste awesome if you're using canned pumpkin.). Add spices and vanilla extract. Pour liquid into prepared pie crust. Top with liquid sweetner or soymilk as best you can (I poured maple syrup in a circle pattern that looked kind of neat when it came out). Add cinnamon stick to top for garnish. Bake for 20 -30 minutes. It won't get very solid like a pumpkin pie made with real eggs, but it will get a bit more solid once it cools off.
Using fresh pumpkin: Cut a medium sized pumpkin in half, take off the stem and gut the middle as if you're carving it. It's good to separate out the seeds and roast them in the oven at 450 for 15 minutes (oil the cookie sheet and sprinkle salt and spices on top, too!). Put the pumpkin on a cookie tray, flat sides down, and cover with aluminum foil, roast at 400 for 1 1/2 hours. The meat should just fall out of the skin. You don't even really need to blenderize it if it's roasted enough, it's soft already, and ready to use in a pie if you don't mind a bit of texture.
This Thanksgiving will be my eighth vegan Thanksgiving! I've made/tested a lot of pies, and this one is pretty good if you ask me...
Preheat oven to 350
Crust:
2 cups white flour
3 teaspoons salt
1/3 cup oil
1/3 cup water
Mix flour and salt, add oil and water, stir till consistent, split in half, roll out till flat, put in pie 2 dishes and pinch edges for a pie pattern. Store crust in fridge until ready to use.
Pie:
1 can regular coconut milk
1 can pumpkin (I think it's also called winter squash?), or puree of 1 medium roasted pumpkin, preferably with excess moisture pressed out
3-4 tablespoons Ener-g egg replacer
2/3 cup brown sugar
plenty of cinnamon (2-3 teaspoons?)
1/2 teaspoon cloves, or more to taste
2 teaspoons ground ginger
1 teaspoon vanilla extract
maple syrup, sorghum, brown sugar mixed with water or nondairy milk, or nondairy milk of choice for glazey look
cinnamon stick
Whisk coconut milk, pumpkin, egg replacer. Add brown sugar (note: I used a dry sweetener because I was working with fresh pumpkin, which has more moisture. I imagine a liquid sweetener like maple syrup would taste awesome if you're using canned pumpkin.). Add spices and vanilla extract. Pour liquid into prepared pie crust. Top with liquid sweetner or soymilk as best you can (I poured maple syrup in a circle pattern that looked kind of neat when it came out). Add cinnamon stick to top for garnish. Bake for 20 -30 minutes. It won't get very solid like a pumpkin pie made with real eggs, but it will get a bit more solid once it cools off.
Using fresh pumpkin: Cut a medium sized pumpkin in half, take off the stem and gut the middle as if you're carving it. It's good to separate out the seeds and roast them in the oven at 450 for 15 minutes (oil the cookie sheet and sprinkle salt and spices on top, too!). Put the pumpkin on a cookie tray, flat sides down, and cover with aluminum foil, roast at 400 for 1 1/2 hours. The meat should just fall out of the skin. You don't even really need to blenderize it if it's roasted enough, it's soft already, and ready to use in a pie if you don't mind a bit of texture.
This Thanksgiving will be my eighth vegan Thanksgiving! I've made/tested a lot of pies, and this one is pretty good if you ask me...