GORGEOUS PUMPKIN PIE
GORGEOUS PUMPKIN PIE
SERVES ONE 9-INCH PIE
Basic Vegan Pie Crust, prepared in a deep-dish pie pan
PUMPKIN FILLING
2 1⁄4 cups (510 g/18 oz) drained soft silken tofu
1 cup (240 g/8.4 oz) canned organic pumpkin puree
1 cup plus 1 tbsp (227 g/8 oz) cold vegan cream cheese, cut into 1- inch chunks
1 1⁄4 cups (250 g/8.8 oz) evaporated cane juice sugar
1⁄2 tsp (0.5 g/0.02 oz) freshly grated nutmeg
1⁄2 tsp (1 g/0.03 oz) ground cinnamon
1⁄2 tsp (1 g/0.03 oz) ground cloves
1 tbsp (15 g/0.5 oz) vanilla extract
NUTRITIONAL VALUES
Calories: 4174kcal
Fat: 360.4g (181.8g S.Fat)
Carbs: 173.2g
Protein: 58.4g
Sugar: 29.1g
Sodium: 6178mg
METHOD
Preheat the oven to 165°C/325°F.
In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.
Before serving, place the pie in the refrigerator for at least 4 hours or overnight.
In a food processor, combine the tofu and pumpkin puree and process for 45 seconds, or until smooth. Add the cream cheese chunks and the remaining ingredients and process for 1 minute, or until smooth and creamy. Pour the mixture into the prepared pie crust and bake for 50 to 55 minutes, or until the center is just set (it will still be slightly jiggly but should not be liquid). Turn off the oven and leave the pie in for another 30 minutes. Place on a wire rack to cool completely.
Before serving, place the pie in the refrigerator for at least 4 hours or overnight.
RECIPE NOTES
Serve a bowl of my fluffy Coconut Whipped Cream alongside this pie for a truly authentic Thanksgiving experience, or, in a pinch, simply buy some vegan whipped topping to scoop or pipe on top.
MOCHA MUD PIE
MOCHA MUD PIE
SERVES
FOR THE CRUST
1 1⁄2 cups chocolate cookie crumbs (dairy-free)
1⁄4 cup vegan margarine, melted
FOR THE FILLING
2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes
Coconut Whipped Cream
Chocolate Sauce
1⁄2 cup chopped almonds, toasted
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie: Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie: Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
RECIPE NOTES
Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.
CHOCOLATE CREAM PIE
CHOCOLATE CREAM PIE
SERVES ONE 9-INCH PIE
FOR THE CRUST
1 1⁄2 cups chocolate cookie crumbs (dairy-free)
1⁄4 cup vegan margarine, melted
FOR THE FILLING
1⁄4 cup soy, almond, or rice milk
1⁄4 cup cornstarch or arrowroot
1 (13.5-ounce) (383g) can coconut milk
1⁄2 cup sugar
1⁄8 tsp salt
1 cup semisweet chocolate chips (dairy-free)
Coconut Whipped Cream
Shaved chocolate, for garnish
NUTRITIONAL VALUES
Calories: 3651kcal
Fat: 233.6g (139.3g S.Fat)
Carbs: 401.2g
Protein: 16.9g
Sugar: 278.5g
Sodium: 1418mg
METHOD
To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.
To make the filling: Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.
To assemble the pie: Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.
In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.
To make the filling: Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.
To assemble the pie: Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.
HERRY HAND PIES
HERRY HAND PIES
SERVES 8 TO 10 HAND PIES
1⁄2 cup sugar, plus extra for sprinkling
2 tbsp cornstarch
1⁄8 tsp salt
2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered
1 recipe Double Piecrust, or store- bought pie dough
All-purpose flour, for work surface
Soy, almond, or rice milk for brushing
NUTRITIONAL VALUES
Calories: 184kcal
Fat: 4.5g (0.7g S.Fat)
Carbs: 34.1g
Protein: 2.3g
Sugar: 14.4g
Sodium: 106mg
METHOD
Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper or Silpat.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
OLD-SCHOOL PUMPKIN PIE
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.
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