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Sam's Vegan Pumpkin Pie

Vegan Pumpkin Pie? Vegan food has grown upand pumpkin IS a vegetable. We've left her notes in to help. Samantha made this using her mom's recipe (Val's pumpkin pie), and won a prize in a baking competition for this tasty result.

Crust

  • 1 1/2 cups flour ( I used organic)
  • 2 teaspoons sugar
  • 1 teaspoon salt (I used sea salt)
  • 1/2 cup vegetable oil ( I used canola)
  • 2 tablespoons multi-grain milk ( *Note you can use soy, rice, almond or oat milk – also works just fine with regular milk for non-vegans

FILLING

  • 1 tablespoon potato starch
  • 1 1/2 cups multi-grain milk1/2 cup brown sugar
  • 2 cup fresh cooked pumpkin, pureed
  • 1/2 cup brown sugar
  • 2 tablespoons fresh ginger chopped in food processor
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 3 teaspoons egg replacer plus 4 tablespoons water (equivalent of 2 eggs)
    reduced with about 1/2 cup brown sugar and 1 tablespoon potato starch and water
  • 1 teaspoon vanilla

 

 

METHOD

CRUST: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until well blended. In a separate bowl, combine oil and multi-grain milk. Beat until blended. Pour over flour mixture.

Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate.

FILLING: Preheat oven to 350° F.

Combine potato starch with just enough water to dissolve (about 1 tablespoon).

Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat until almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside.

Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean.

Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.

Serve plain or with decorated top.

Yield: One pie

This recipe from www.inmamaskitchen.com

Contributor: Valerie Berg for her daughter, Samantha Meddleton

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