Wednesday, November 23, 2011

Soy-Free Vegan Pumpkin Pie

I have been contemplating how to make pumpkin pie without using the typical tofu as dairy and egg replacement, since I wanted Abiline to be able to eat some. "What could I use to add the creaminess?" I wondered? I then saw the jar of coconut manna (aka coconut butter) on sale at Whole Foods, and it all came together--the perfect tofu, evaporated milk replacement.  This pumpkin pie is a bit creamier than your traditional pumpkin pie, but it is not quite pumpkin cheesecake status.  It may sound like there are a lot of coconut-based ingredients, but it doesn't have a strong coconut flavor, really.  For the crust, I just made my favorite oatmeal cookie dough, and that turned out tasty, but too thick.  I think it would have been better with a regular pastry or even graham cracker crust, so use whatever suits your crust fancy.

For filling:
1 cup pumpkin puree
2 Ener-G egg replacers or 4 Tbsp. arrowroot powder mixed with 4 Tbsp water
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice, or more to taste
1/3 cup coconut manna
2 Tbsp. maple syrup
1/4 cup coconut sugar (could sub brown sugar)
3 Tbsp. coconut milk or coconut creamer

For whipped topping:
1 can full-fat coconut milk, chilled fully in the fridge
1/4 c. powdered sugar
1/2 tsp. vanilla 

1. Prepare crust, but do not bake it.  Preheat oven to 350.
2. Place all filling ingredients in a blender and blend until completely smooth.
3. Pour filling into prepared crust and bake for 30-35 minutes, until set. This filling didn't jiggle like regular pumpkin pie does, but it was perfect. Cool 30 mins. on a wire rack, and then transfer to the fridge to cool down completely.
4. While the pie is cooling in the fridge, prepare the whipped topping. Place a metal mixing bowl and wire whisk in the freezer for 15 mins. (It is best to use a stand mixer like Kitchen Aid, but the beaters from a hand-held mixer would probably work, too.) Take them out of the freezer, and remove the coconut milk from the fridge. Skim the solid part of the coconut milk off the top of the can and put it in the cold bowl, leaving the liquid part. Whip on high for about 5 minutes, until it is starting to get thick. Add powdered sugar and vanilla and continue to whip, 5-10 minutes longer until it is about the consistency of Cool Whip. Spread over cooled pie and serve.

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