Vegan Pumpkin Pie

Nov 25 2014 by Sjon Welters  |  no comments yet

With Thanksgiving only days away I thought it was appropriate for me to share a pumpkin pie recipe that I absolutely love. It has praline nuts along the bottom and a wonderful amazake pumpkin mixture. I’ve used both pumpkin and squash for this. Pumpkin is traditional, but squash is sometimes sweeter, so use whatever you have around! If you have a lot of squash or pumpkins around that need processing, you can also use this recipe to make pumpkin pie filling to freeze or can. So here goes. Enjoy!

Pumpkin Pie!

Serves 6-10

  • Dough:
    • 3 cups pastry flour
    • 1/4 tsp sea salt
    • 1/2 cup sunflower or coconut oil
    • 1/4 cup maple syrup
    • 1/4 cup water
  • Nut Praline:
    • 1 cup of nuts (pecans, almonds, walnuts)
    • 1/2 cup rice syrup
    • 4 Tbsp sunflower or coconut oil
  •  Filling:
    • 4 cups small pieces of pumpkin
    • 1 1/3 cup rice syrup
    • 2 cups Rhapsody Amazake
    • 7 tsp agar agar powder
    • 4 Tbsp kuzu or arrowroot
    • 1/3 cup water
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • 2 tsp fresh ginger
    • 1 tsp allspice
    • 1 Tbsp vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp coconut milk (optional)

 

Start by mixing the pastry flour and salt in a mixing bowl. Add the sunflower or coconut oil and mix together with a spoon. Using your hands mix the flour and oil together by rubbing your hands together with mixture in between to create a flaky flourlike mixture. Add the maple syrup and water and mix until it becomes a firm dough. Keep some flour on hand in case you need it. Knead the dough for several minutes and then set aside and allow to rest for ½ an hour.

While waiting for the dough to rest, cut the pumpkin and either steam it or pressure cook it until soft (about 20-30 minutes in steamer, 15-20 minutes in pressure cooker). With either method, make sure there is an inch or two of water in the pan so that the pumpkin remains moist.

When the dough is done resting, roll it out and cover the bottom of either 2-9 inch pie pans or one 7x11inch rectangular glass dish. The dough will shrink when baking, so make sure to leave a generous amount along the edges. Prick the bottom with a fork to make a few air holes and bake at 400 degrees Fahrenheit for about 10 minutes or until starting to brown.

Place the nuts, rice syrup and oil in a saucepan and heat until the mixture bubbles. Immediately pour into pie crust and allow to cool.

When the pumpkin is done cooking blend until smooth. Combine the pumpkin, rice syrup, amazake, cinnamon, nutmeg, ginger, allspice, vanilla, sea salt and agar agar in a thick bottomed pot. Bring to a boil while stirring often to prevent burning. Dissolve the arrowroot in the 1/3 cup water and add to the pumpkin mixture. Return to a boil and simmer for 2 -3 minutes. Immediately pour the filling into the pie crust and allow to cool, covered, until filling has firmed up. Serve and Enjoy!

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