A pie half eaten

A better title for this entry may be "A pie half eaten...then fully eaten". Once again, I forgot to take any photos until the pie was halfway to my belly. I don't have much to compare this pie to, since pumpkin pie always disgusted me as a child (thank goodness your taste buds change every 7 years!) but I would have to say that this vegan pumpkin pie was just as good if not better than the original! I got the basic idea for it from vegetarian times (VT vegan pumpkin pie) but then really made the recipe my own. Thanksgiving has come and gone and my boyfriend's mother was so sweet as to make vegan versions of several of the dishes, love her! I brought along this pie and I swear no one even realized it was vegan! Until I told them of course...gotta spread the word :) Anyways, here is the recipe, this recipe makes a perfect 10 inch deep dish pie, reduce by 1/4 for a 9 inch regular pie:

Decadent vegan pumpkin pie:

Ingredients:

Crust -

1 1/2 sticks earth balance margarine, chilled then cut into cubes

1 tsp salt

1/2 cup cold water

1 1/2 c. white pastry flour

1/2 c. wheat pastry flour

3 Tbsp sugar

Filling -

3 c. pumpkin puree

3/4 c. regular coconut milk (reserve the rest of the can)

1/2 c. vegan cane sugar

1/4 c. maple syrup

2 Tbsp molasses

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

3 Tbsp arrowroot

Directions:

For crust, pulse together flour and salt in a food processor, add earth balance and pulse until just combined. Add sugar, and water and mix until a smooth dough forms. Remove from processor to a board and knead it with flour until the dough no longer sticks to your hands. Wrap in plastic and freeze for one hour. Remove from freezer and roll out to about 1/8 inch thickness then put into your pie shell and crimp the edges, that I cannot tell you how to do but here is a tutorial, see step 7: Real Simple Guide to Pie Crust

For filling, whisk together all ingredients until well combined. Pour into crust and bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake until pie is set, about 45 minutes. Cool, then refrigerate over-night. Whip the remaining coconut milk in a mixer with the whisk attachment, then fold in 1/2 tsp of vanilla extract and a few Tablespoons of powdered sugar and you have the perfect whipped topping for your pie!