Plant Based Pumpkin Pie

 With Thanksgiving around the corner, I've been experimenting with different recipes - seeking a great plant based pumpkin pie alternative. Following is my favorite -using cashew milk, aquafaba and coconut sugar as plant based alternatives.  

 

 

2 cups pureed pumpkin

1 cup coconut sugar

1 t. vanilla

1 Tablespoon fresh finely grated ginger

1/2 t. grated nutmeg

1/2 Tablespoon cinnamon

1/8 t. ground cloves

1 t. pumpkin pie spice

1/4 cup whole wheat flour

1/2 cup aquafaba (chickpea bean juice)

13.5 oz cashew milk (blend 1 cup cashews with 2.5 cups water in high powered blender, then measure out 13.5 oz)

Combine all ingredients except milk and aquafaba in a saucepan. Heat over medium while stirring until all ingredients are incorporated and mixture boils. Boil while stirring for 2 minutes. 

Remove from heat. 

Place cashew milk and aquafaba in bowl, mix. Gently pour into pumpkin mixture, whisking to incorporate. When smooth, pour mixture into prepared pie crust. 

Bake at 425* for 10 minutes, then 350* for 45 min.  Cover crust edges as needed with foil to prevent burning. 

Remove from oven and cool before serving. 

Whole Wheat, plant based Pie Crust

2-3 cups whole wheat flour

1 cup coconut cream

Salt (pinch)

1/2 t. baking powder

Mix flour, salt and baking powder then pour onto parchment paper. 

Add coconut cream and cut in with a pastry blender until it resembles coarse pebbles

Gently gather flour mixture into a mound, then cover with parchment paper and smooth out using a rolling pin. 

Turn parchment paper into opposite direction and once again gather mixture into the middle and smooth out again. Add a few teaspoons of water (one at a time as needed). 

Continue to gather, and turn approx 5-7 times until the mixture becomes a homogeneous thin crust. Be gentle and limit over-mixing. It will be crumbly. 

Use parchment paper to transfer crust into pie pan and fill in where needed.