Filtering by Tag: vegan

Pumpkin Pie filling (egg free, dairy free)

November 12, 2014  /  Darlene Wong

This tastes like the real thing! No weird ingredients, and super simple to make. Pair this with the (dairy free) traditional pie crust recipe and the pie will be to-die-for. Co-workers suggested if I sell this pie, I'd be rich :)

Ingredients:

  • 1 8-inch or 9-inch unbaked pie crust (use the recipe for Traditional Pie Crust)
  • 2 cups pureed pumpkin (or one 15-oz can)
  • 1 cup unsweetened evaporated coconut milk (make your own using SoDelicious brand -- can also try using soy or almond milk)
  • 3/4 cup sugar
  • 2 1/2 – 3 Tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • vegan whipped topping, if desired**

Preparation:

Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in Vitamix (just so that it's pureed really really well). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with coconut cream whipped topping if desired.

 

Adapted from Vegan Spoonful
http://veganspoonful.com/2007/12/27/traditional-vegan-pumpkin-pie/

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tags / vegan, dairy free, egg free