1. notes

    2 years ago

    Caramelized Coconut Milk Pumpkin Piewith Maple Crust, topped with Coconut Whipped CreamThis takes a really long time to make, but the techniques are simple and it is divine. And you can make it a lot more beautiful than this by dolloping the coconut topping on and then swirling it gently with the back of a spoon. This slice was the sole survivor of a potluck last night.
Caramelized Coconut MilkPour two cans of coconut milk, regular fat NOT light, in a pan or skillet over medium heat. When warm, stir in 1/2 cup brown sugar to dissolve. Reduce heat.Stir gently over low heat, scraping down the sides of the pan occasionally, until the liquid has reduced to about 1 1/3 cups and is a thick syrupy consistency. This will take around 2 hours. Do NOT let it boil, a very gentle simmer or foamy bubbles is acceptable but faint steam will produce the best results.
Maple Pat in the Pan CrustThis is a crispier, chewier crust. If you prefer traditional flakey crust try halving this recipe for cardamom crust, replacing 1 tbsp of butter with maple syrup. In a medium bowl stir together 1 1/2 cups flour and 1/2 teaspoon salt.In a separate bowl combine 1/4 cup oil, I used walnut but sunflower or another fairly neutral cooking oil would work, 3 tablespoons maple syrup and 2 tablespoons milk substitute, whisked until frothy, I used unsweetened almond milk. Stir together.Pour over flour and stir with a fork to combine.Pat into pie pan, prick bottom and sides with a fork and fill with dried beans or weights. Bake 5-10 minutes at 350 until slightly golden with darkened edges. 
FillingMelt 3 teaspoons “butter” (I used coconut earth balance) in a skillet over medium heat. Add 3 1/2 cups fresh or 2 1/2 cups canned pumpkin puree, I like using fresh pumpkin that I’ve roasted while caramelizing the coconut milk.Stir in 1/3 cup white sugar.Cook until thickened and reduced to 2 cups.Remove from heat and transfer to a bowl.Whisk together 2 egg substitutes until creamy/frothy. I used ener-g egg replacer substituting water with some of the coconut milk reserved mid way through the caramelization process so it was thick but not syrupy. Arrowroot or cornstarch would also suffice. Add to pumpkin.Pour caramelized coconut milk over the pumpkin.Stir in 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt and 1/4 tsp cloves.Stir all of these together. 
Pour filling into warm crust and bake at 350 for 45 minutes - 1 hour. A fork should come out moist but fairly clean. Let cool to room temperature then transfer to fridge to set fully.
It will most likely come out of the oven with a little bit of a bubble, which will turn into a wrinkly skin when cooled. It will taste fine, but to make it beautiful top with vegan dad’s coconut cream topping.

    Caramelized Coconut Milk Pumpkin Pie
    with Maple Crust, topped with Coconut Whipped Cream
    This takes a really long time to make, but the techniques are simple and it is divine. And you can make it a lot more beautiful than this by dolloping the coconut topping on and then swirling it gently with the back of a spoon. This slice was the sole survivor of a potluck last night.

    Caramelized Coconut Milk
    Pour two cans of coconut milk, regular fat NOT light, in a pan or skillet over medium heat.
    When warm, stir in 1/2 cup brown sugar to dissolve. Reduce heat.
    Stir gently over low heat, scraping down the sides of the pan occasionally, until the liquid has reduced to about 1 1/3 cups and is a thick syrupy consistency. This will take around 2 hours. Do NOT let it boil, a very gentle simmer or foamy bubbles is acceptable but faint steam will produce the best results.

    Maple Pat in the Pan Crust
    This is a crispier, chewier crust. If you prefer traditional flakey crust try halving this recipe for cardamom crust, replacing 1 tbsp of butter with maple syrup.
     In a medium bowl stir together 1 1/2 cups flour and 1/2 teaspoon salt.
    In a separate bowl combine 1/4 cup oil, I used walnut but sunflower or another fairly neutral cooking oil would work, 3 tablespoons maple syrup and 2 tablespoons milk substitute, whisked until frothy, I used unsweetened almond milkStir together.
    Pour over flour and stir with a fork to combine.
    Pat into pie pan, prick bottom and sides with a fork and fill with dried beans or weights. Bake 5-10 minutes at 350 until slightly golden with darkened edges. 

    Filling
    Melt 3 teaspoons “butter” (I used coconut earth balance) in a skillet over medium heat. Add 3 1/2 cups fresh or 2 1/2 cups canned pumpkin puree, I like using fresh pumpkin that I’ve roasted while caramelizing the coconut milk.
    Stir in 1/3 cup white sugar.
    Cook until thickened and reduced to 2 cups.
    Remove from heat and transfer to a bowl.
    Whisk together 2 egg substitutes until creamy/frothy. I used ener-g egg replacer substituting water with some of the coconut milk reserved mid way through the caramelization process so it was thick but not syrupy. Arrowroot or cornstarch would also suffice. Add to pumpkin.
    Pour caramelized coconut milk over the pumpkin.
    Stir in 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt and 1/4 tsp cloves.
    Stir all of these together. 

    Pour filling into warm crust and bake at 350 for 45 minutes - 1 hour. A fork should come out moist but fairly clean. Let cool to room temperature then transfer to fridge to set fully.

    It will most likely come out of the oven with a little bit of a bubble, which will turn into a wrinkly skin when cooled. It will taste fine, but to make it beautiful top with vegan dad’s coconut cream topping.

    vegan

    Pumpkin

    pie

    soy free

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      my 538 thanksgiving contribution has been found.