VEGAN PUMPKIN PIE
This recipe contains coconut Pumpkin Filling Coconut milk 1 canCoconut milk 1 canCoconut milk 1 can/full fat/chilled Coconut milk 1 canPumpkin puree 1 can (about 425g) Sugar 70g Maple syrup 1/4 cup Cinnamon powder 1 1/2 tsp Ginger 1/4 tsp Salt 1/8 tsp Crust Graham crackers 2 cups (about 1 brown cellophane package/9 crackers) Shortening 50g (I use Butter Flavor Shortening from Spectrum) (I use Butter Flavor Shortening from Spectrum)MapMaple syrup 2 tbsp *Graham cracker substitute can be used as well *No peanuts, tree nuts, milk, eggs, soy |
The key is to have the pumpkin filling ready by the time you take the crust out of the oven.
Pumpkin Filling
1. Chill 1 can (or even 2) of coconut milk cans upside down over night in the refrigerator.
2. Take the cans out carefully. Do not shake it. Open the cans, keeping them upside down.
3. Discard the opaque liquid from the can, keeping the heavy creamy part in the can.
4. In a large bowl, whip the creamy part of the coconut milk on high speed. Set aside.
5. In a blender, put all the rest of the filling ingredients and blend until you get a smooth pumpkin puree.
6. Mix the whipped coconut milk and and the pumpkin mixture with a spatula.
Crust
1. Pre-heat the oven to 350F. Line the 9 inch square baking pan with cookie sheet. Slit the corners for better fit.
2. Combine all the crust ingredients in a large ziplock bag and crush them together until reaching tiniest crumbs.
3. Spread it over the 9 inch square baking pan, pressing very hard using weight on your palm.
4. Bake it for 10 minutes.
Bake
1. Pour the pumpkin filling to the baked crust while it's hot.
2. Bake for about 40 minutes.
3. After it returns to the room temperature, chill the pie in the refrigerator over night for non-messy cut job.
Even if you are not a big fan of coconuts, this whipped coconuts may not disturb you for it doesn't carry much odor.
Pumpkin Filling
1. Chill 1 can (or even 2) of coconut milk cans upside down over night in the refrigerator.
2. Take the cans out carefully. Do not shake it. Open the cans, keeping them upside down.
3. Discard the opaque liquid from the can, keeping the heavy creamy part in the can.
4. In a large bowl, whip the creamy part of the coconut milk on high speed. Set aside.
5. In a blender, put all the rest of the filling ingredients and blend until you get a smooth pumpkin puree.
6. Mix the whipped coconut milk and and the pumpkin mixture with a spatula.
Crust
1. Pre-heat the oven to 350F. Line the 9 inch square baking pan with cookie sheet. Slit the corners for better fit.
2. Combine all the crust ingredients in a large ziplock bag and crush them together until reaching tiniest crumbs.
3. Spread it over the 9 inch square baking pan, pressing very hard using weight on your palm.
4. Bake it for 10 minutes.
Bake
1. Pour the pumpkin filling to the baked crust while it's hot.
2. Bake for about 40 minutes.
3. After it returns to the room temperature, chill the pie in the refrigerator over night for non-messy cut job.
Even if you are not a big fan of coconuts, this whipped coconuts may not disturb you for it doesn't carry much odor.
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