Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for any guest. – Justin Weber, Kenosha, Wisconsin
Preparation: 20 minutes. Baking: 50 minutes. + cooling
- 1-1 / 4 cups universal flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil or short, cold
- 3-4 tablespoons of ice water
- 2-1 / 2 cups canned pumpkin
- 1/4 cup packed brown sugar
- 1/4 cup maple or agave syrup
- 3/4 cup oatmeal
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons tapioca flour or arrowroot flour
- Mix flour, sugar and salt in a food processor; it pulsates crumbly in coconut oil. Gradually add ice water, pounding until the dough is compressed. Convert to disk; wrap in plastic packaging. Put in the refrigerator for 30 minutes or even 2 hours.
On a lightly floured surface, wrap the dough in a 1/8 inch thick circle; over to 9. pie plate. Cut the crust ½ inches beyond the edge of the plate; flute edge. Put in the refrigerator for 30 minutes. Preheat the oven to 425 °.
Thin bark with double-thickness foil. Fill pie with weights, dried beans or raw rice. Bake on a lower oven rack until the crust stops, approx. 5 minutes. Remove foil and weights; fry until the crust just starts to brown, approx. for 10 minutes. Reduce the oven temperature to 350 °.
Mix the fillers in a blender. Puree until smooth. Pour filling into crust. Bake for 45-50 minutes, or until the center appears and the filling begins to crack (cover the edges with foil for the last 15 minutes to prevent overgrowth if necessary). Refrigerate for 1 hour. Stay in the fridge overnight or until it comes together.
1 piece: 298 calories, 15 g fat (12 g saturated fat), 0 cholesterol, 239 mg sodium, 41 g carbohydrate (18 g sugar, 3 g fiber), 3 g protein.