Here's your typical Thanksgiving and Christmas dinner dessert. But this time it's vegan. I tried this recipe on some friends and family, who are not vegan, and they loved it. No complaints, just loving it.
The coconut whipped cream is heavenly. I've finally found a vegan whipped cream that actually resembles whipped cream. Typically, I will make it right before I am going to serve the pie, but if kept cold it will keep its form.
2 1/2 cups flour (can use all white flour, or half white and half whole wheat)
1 cup vegan butter
1 tsp salt
1 teaspoon sugar
6-8 TBSP ice water
Place flour, and butter into a Kitchen Aid, or food processor. Combine until it is crumbly and butter pieces are no larger than a pea. Add the sugar and salt, and mix. Add the ice water as it is mixing. Add small amounts at a time, until the dough is forming into a ball. Pat dough into a round form and place it in plastic wrap or a zip lock bag, and place in refrigerator for 4 hours or more. After 4 hours remove and roll dough out to fit in your pie pan.
The great thing about this crust recipe is that you can actually use half white flour and half whole wheat flour. I prefer the half and half taste more than the whole wheat.
2 cups pumpkin puree
1 1/2 cups Silk Soy Creamer
1 TBSP cornstarch
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp salt
1 1/2 tsp pumpkin spice
4 TBSP warm water + 1 Tbsp Egg Replacer (Can probably be substituted for 2 Tbsp ground flaxseed + 6 TBSP water)
Preheat oven to 425 degrees. Place sugars, salt, spice, and egg replacer into a mixer and mix together. Mix in pumpkin puree. Stir in cornstarch with soy creamer, until lump free. Place in the mixer until everything is mixed well.
Pour the pie filling into the uncooked pie shell. Bake at 425 degrees for 15 minutes. After the 15 minutes, lower temperature to 350 degrees, and continue to bake for 40-50 minutes. Insert knife or toothpick into pie toward the end of the baking time. When it comes out clean, then you know it's finished.
Allow the pie to cool on a wire rack for about 2 hours. Serve with the coconut whipped cream. Enjoy!
1 can of coconut milk (I like to use the Thai coconut milk. Do not use the light.)
1/2 tsp vanilla
2-5 Tbsp powdered sugar
In a kitchen aid or with a hand mixer, whip all ingredients together. Begin on a slow speed until powdered sugar is mixed in, then place on a high speed to help whip. Let it mix for 3-5 minutes until it resembles the consistency of whipped cream.