As I mentioned in the previous post desserts have never been my strength but I love them nonetheless! I was super excited that this vegan version of pumpkin pie not only turned out but I think tastes better than conventional, not to mention it was super easy to throw together! I always liked my pumpkin pie with whipped cream, it really doesn’t seem the same without it so I am truly thankful for coconut whipped cream and it is truly a no brainer to whip up! The crust is really just a traditional crust just using Earth Balance buttery sticks (the stick part is important) vs. regular butter and the filling is actually easier than traditional, you just need to remember to soak your raw cashews overnight!
For the crust:
- 1 stick of earth balance vegan butter, very cold (I put mine in the freezer for 20 min before assembling) and chopped into small cubes
- 1 1/8 cups of organic all purpose flour
- 1/4 cup chilled water
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1 tbsp. sugar(optional)
- Additonal flour for kneading/rolling.
In a food processor add flour, salt and optional sugar and gradually add in butter cubes while pulsing until butter looks like small peas incorporated into flour, does not need to be smooth by any means at this point. Begin gradually adding in water and extract while pulsing, again the mixture doesn’t need to be smooth yet. Turn the dough out onto a floured surface and gently knead the dough together with your hands a few times until you have one cohesive ball of dough, does not need to be perfect and you do not want to over work the dough. With a rolling pin roll the dough out into about 1/4 inch thick round, then gently place the dough over your pie tin or glass pie dish (I always prefer glass), press the dough into pie dish gently so that no air bubbles can get under dough. Now begin working on crimping the edges, I use my fingers and press the dough into a traditional crimped edge, you aren’t up for the task you can simple press the edge with the prongs of a fork or you can get as fancy as you’d like!
For the Filling:
- 1 1/4 cups raw cashews soaked overnight in filtered water
- 1 15 oz. can of organic pumpkin puree
- 1 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- In a high speed blender or food processor blend all ingredients until very smooth. Add mixture to pie shell and bake at 400 for 15 min. then turn down heat to 350 and bake for 35 min. It is important to let this pie cool completely before serving so as to let the mixture set so be sure to allow for a couple hours before serving.
Coconut whip cream:
- 1 can coconut milk (full fat content)
- 1 tsp. vanilla extract
- 1/4 cup powdered sugar (or more if you prefer sweeter
Chill the can of coconut milk at least for a few hours but it is easier to just stick it in the fridge overnight so that the fat can solidify. Using just the solidified cream at the top of the can (you will notice the watery part at the bottom of the can and you don’t need that part), add to a stand mixer with vanilla and begin to whip on high. Gradually add in your powdered sugar and whip for 2-3 min until mixture becomes stiff, much like traditional whipped cream. You can keep coconut whip refrigerated for 2-3 days!