Thursday, November 20, 2014

Vegan Pumpkin Pie

Sometimes when a person makes major dietary changes in their life, there is one thing they miss most of all.  A vegetarian, I knew years ago, told me the thing she missed most of all was bacon.  In mind of that, and the time of year, I am posting this recipe.  I saw it the other day and knew that I had post it.  I have not tried it.  If you do, I hope you will let me know how it turns out.
The recipe can be found online here:  Vegan Pumpkin Pie
I hope you enjoy.

Vegan Pumpkin Pie
Use organic ingredients where possible.

Pie Crust
  • 1 12 cups unbleached all-purpose flour
  • 14 teaspoon Frontier® Sea Salt
  • 13 cup cold coconut oil or vegetable shortening
  • 3 tablespoons maple syrup
  • 3 to 5 tablespoons cold water
Pie Filling
  • 2 12 cups cups pumpkin puree
  • 12 cup maple syrup
  • 2 tablespoons sorghum syrup or molasses
  • 14 cup coconut cream
  • 2 tablespoons Frontier® Arrowroot
  • 2 tablespoons Frontier® Organic Cornstarch
  • 2 teaspoons Frontier® Organic Vanilla Extract
  • 2 teaspoons Frontier® Organic Cinnamon
  • 12 teaspoon Frontier® Organic Ginger
  • 12 teaspoon Frontier® Organic Nutmeg
  • 14 teaspoon Frontier® Organic Cloves
Frontier® Co-op has provided this recipe as a suggestion for your use based on commonly available ingredients understood to be "vegan," which we define as not including any meat, fish, egg, dairy, honey or other animal-derived ingredients or by-products.
  1. Preheat oven to 350 degrees and have a 9-inch pie pan ready.
  2. In a food processor, combine flour and sea salt. Add cold coconut oil and pulse until the coconut oil is in small pieces. Add maple syrup, pulsing a few more times until combined. Finally, add 2 tablespoons of water, pulse, and continue to add water 1 tablespoon at a time until dough starts to pull together. Remove from food processor and form dough into a disc.
  3. On a well-floured surface, roll the dough out to a circle that is slightly larger than the pie pan. Transfer to the pie pan, crimp the edges, and pierce the bottom a few times with a fork. Pre-bake the pie crust for 8 minutes.
  4. While pie crust bakes, whisk together the ingredients for the filling until well combined. Pour into the pie crust and return to the oven.
  5. Bake pie for 55 to 60 minutes. Filling should have slightly puffed and be a darker color. Remove from oven and let cool completely before serving.
Note: This pie is best made a day before, giving it ample time to set.

I hope you enjoy.
Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh

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