OLD-SCHOOL PUMPKIN PIE
SERVES ONE 9-INCH PIE
1 (15-ounce) (425g) can pumpkin puree
1 (13.5-ounce) (383g) can coconut milk
1⁄4 cup melted vegan margarine
1 cup sugar
6 tbsp cornstarch
2 tsp pure vanilla extract
1⁄2 tsp salt
1 tsp ground cinnamon
1⁄4 tsp ground ginger
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cloves
1 recipe Single Piecrust or 1 store- bought piecrust
NUTRITIONAL VALUES
Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg
METHOD
Preheat the oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.
Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.
Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.
Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.
