Pumpkin pie is a Thanks giving staple for the majority of people. We concur! This version, which is overflowing with autumnal flavours and topped with homemade coconut whipped cream, is just as delicious as the original. Vegans, take note: this pie is so delicious that you might want to keep a bit to yourself before the rest of the family digs in.
Spice it well: If you don’t have any ground cinnamon, ginger, or nutmeg on hand, you can substitute equivalent parts of pumpkin pie spice. Virgin coconut oil is the way to go here if you appreciate the fragrant flavour; refined coconut oil is the way to go if you’d prefer less of a coconut taste in the crust.
Top tip for a perfect gluten-free crust: There is no gluten to hold the crust together because wheat flour was not used in its preparation. Process your oats, nuts, and oil until they can hold together when you squeeze a small amount of the mixture in your fingers. This will prevent a flaky crust that breaks apart when cut. The grind should be similar to coarse cornmeal, not larger than half a grain of rice and not too fine to become butter. This crust does not need to rest or chill in the refrigerator because there is no gluten in the mixture, making it a much quicker preparation for the holiday time pressure.
No eggs, no cream: We replace the conventional eggs with cornstarch and the heavy cream with coconut milk to create this vegan version of the traditional pie without compromising on flavour or texture. For optimum results and the greatest flavour, be sure to use canned, full-fat coconut milk with the fewest amount of preservatives.
Plan ahead: This pie should be prepared the day before it will be served so that it can cool completely before cutting. As the pie cools, the liquid from the pumpkin filling will gradually transfer over and seep into the crust, basically acting as glue to hold the two components of the pie together. The more cohesive your slice will be, the longer your pie can chill in the fridge before serving—we suggest at least 4 hours and up to overnight!
Tips for storage: Pie can be stored in the refrigerator for up to 4 days with a loose foil cover. When serving, spoon some coconut whipped cream onto each pie slice. Keep the whipped cream cool and rewhip it as necessary if it starts to lose its structure.
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FOR THE CRUST
- Cooking spray
- 1 1/2 cup pecans
- 2/3 cup old fashioned oats
- 3 tablespoon packed brown sugar
- 1/4 tablespoon kosher salt
- 3 tablespoon coconut oil, melted and cooled
FOR THE FILLING
- 1 (15-oz.) can pumpkin puree
- 1 cup coconut milk
- 3/4 cup packed brown sugar
- 2 tablespoon cornstarch
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ground ginger
- 1/4 tablespoon ground nutmeg
FOR THE TOPPING
- 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight
- 3 tablespoon powdered sugar
- Pinch kosher salt
- Set the oven to 375 degrees. Spray cooking oil on a 9″ pie pan to grease it.
- Pecans, oats, sugar, and salt should all be added to a food processor and pulsed until a fine crumb is produced. Once the coconut oil has been added, pulse the mixture until a dough forms.
- Evenly layer the mixture into the dish that has been prepared. Pie weights or dried beans can be used to fill the parchment paper-lined crust. After 15 minutes of blind baking, remove the parchment and weights and bake for another 15 minutes.
- Produce filling: Mix the filling ingredients in a big basin, then pour it over the crust. Bake for 50 to 55 minutes, or until the centre is barely wobbly, covering the crust with foil if it begins to brown too quickly. Allow to totally cool.
- To prepare the topping, open the coconut cream container and spoon the frosted cream on top. Coconut cream, powdered sugar, and salt are combined in a big basin and whipped with a hand mixer until stiff peaks form.
- With whipped coconut cream, serve pie, preferably chilled until totally set.
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