Thursday, November 10, 2011

Egg-free Pumpkin Pie Recipe (Vegan)

With Thanksgiving just around the corner, I decided this year I would come up with a vegan pumpkin pie recipe (no dairy, no eggs) so Sam can enjoy it more than one time. I thought that adding flour to the pumpkin mixture in lieu of eggs would stick it together and give it the right texture. The hard part was figuring out exactly how much flour to use. I'm happy to say I have it just right in this recipe and the texture is spot-on. Also, the spice blend I came up with works perfectly with the pumpkin. This pie is super easy to make, and it smells heavenly while baking. I'm thrilled with how this pie turned out, and am looking foward to making it again for Thanksgiving.

Egg-Free Pumpkin Pie Recipe

1 small can of 100% pure pumpkin (15 oz.)
1 cup of Hemp milk or vegan milk
2/3 cup sugar
2/3 cup unbleached flour
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt

1/2 recipe of Flaky Pie Crust (I use 1 cup of just unbleached flour for it, not both types of flour)

Preheat oven to 350 degrees.

Combine the sugar, flour, spices, and salt in a medium sized mixing bowl. Add the pumpkin and milk and stir it all together until well-combined.

Make the pie crust dough. Lay a large piece of wax paper on your work surface, put the ball of dough in the middle, and lay another large piece of wax paper over the top. Use a rolling pin to roll the dough out into a thin circle larger than the pie pan. Spray the pie pan with non-stick cooking spray. Peel the top piece of wax paper off, and invert the crust, centered, into the pie pan and remove the other piece of wax paper. Press the dough into place in the pie pan. Fold the edges of the dough that is hanging over back under itself along the edges of the pie pan and press the dough to the sides of the pie pan to make a nice crust.

Pour the pumpkin pie filling in the middle of the pie crust and use a spoon or spatula to move the filling to the sides of the crust.

Bake the pie for 1 hour. Let the pie cool for 2 hours before serving. Store the pie in the refrigerator.

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