This pie does need some time to “set-up” so plan on making it a full day before serving it. **It will not look/feel completely “set” when you pull it out of the oven…but, once it chills overnight in the fridge it will firm up. Once your pie is baked, cooled, and in the fridge, you’ll also need to refrigerate the canned coconut milk for the whipped cream overnight so that it can separate and firm up before preparing. You can then make the coconut whipped cream right before serving the pie…it only takes a minute to prepare. Also, if you don’t have chia seeds, or prefer not to use them, simply use 4T of cornstarch instead of 2T…the chia seeds are not a necessity.
For the crust…the trick to getting a tender yet flaky crust is to not overwork it…and to use REALLY cold water and shortening. I measure out my shortening and then put it in the freezer for about 15 minutes to get it nice and cold. Add just enough ice cold water until the dough starts to form a ball and then STOP! I use the blade side of a rubber spatula and crisscross through the dough mixture until it starts to hold together. It won’t look like a dough ball…it will still appear a bit loose…but, you can test it by pushing a little of the dough down with the flat side of your rubber spatula…if it comes together when pressed it’s ready…then you can form it into a ball. I start with 3 tablespoons of ice cold water, use the blade side of my spatula in a crisscross pattern, then I add another tablespoon or two of ice water depending on the humidity, etc. I typically use around 4.5 to 5.5 tablespoons total. I’ve been cutting in my crust for years with a simple old fashioned pastry cutter…I’m used to it, and I like the outcome, so I continue to do it the old fashioned way. But, you can skip the above steps and use a food processor if you wish…just use short pulses to cut the shortening in, and short pulses again as you gradually add the water. As always with pie crust, stop adding water once the dough just starts to come together.
Pie Crust (makes two 9″ crusts) ~ Ingredients: 2 & 1/2 cups all purpose flour, 1 tablespoon powdered sugar, 1 teaspoon salt, 1 cup COLD organic palm shortening, 4 to 6 tablespoons ICE COLD water. Directions: Combine flour, sugar, and salt in a large bowl. Cut in shortening until mixture resembles course crumbs. Add water gradually until mixture just starts to come together. Form into two equal sized balls of dough, wrap each with plastic wrap, and keep refrigerated until ready to roll out. You can freeze the other crust (wrapped tightly and then sealed in a freezer bag, it keeps for a couple of months), or you can use it to make another holiday pie. I like to let my crust refrigerate overnight…I think the end result is better…but, this step is not necessary. Just be sure to let it refrigerate at least 30 minutes prior to using.
I apologize for the lack of photos. We took this pie to a potluck earlier this week and it was devoured so quickly that I did not get a chance to take many pictures of it. However, I’m baking it again next week for the Thanksgiving holiday…so, I’ll post more photos, along with some descriptive photos of the crust making process for anyone who’s interested, late next week.
Disclaimer** While this is a vegan recipe…it is not a low-fat recipe. It’s made with the real-deal-full-fat canned coconut milk and palm shortening. I found the canned coconut milk in the Asian foods section of the grocery store. Look for one with just coconut milk and water…no added sugar. You might be able to substitute low fat canned coconut milk in the filling…but, I’m not certain it would set properly. If you decide to try it that way and have any luck please comment and let me know. I would normally not bake with full fat canned coconut milk or any type of shortening but considering it’s the holidays…I’ve made an exception…and once you taste this pie you’ll realize that its sooo worth it! The coconut milk whipped cream is to die for!! Just have a little piece and then share the rest…or, at least try to share the rest.
|Ahhmazing Vegan Pumpkin Pie|
- 2 chia eggs (1 tablespoon ground chia seed + 6 tablespoons water)
- 3/4 cup organic evaporated cane juice sugar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 & 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 (15oz) canned organic pumpkin
- 10 oz (approx 1 & 1/4 cup) canned coconut milk (shake well before measuring)
- 9″ unbaked pie crust
- Coconut whipped cream:
- 1 can coconut milk (NOT low-fat version)
- 1 to 2 teaspoons powdered sugar (sweeten to taste)
- 1/2 teaspoon vanilla extract
- Preheat oven to 425 degrees
- Mix ground chia seed with 6 tablespoons water and whisk well, set aside.
- Mix sugar, salt, cornstarch, and all spices in small bowl.
- In large bowl combine chia eggs and canned pumpkin.
- Add sugar spice mixture to pumpkin mixture and mix well.
- Gradually stir in coconut milk until well combined
- Pour into unbaked pie crust and bake at 425 degrees for 15 min.
- Reduce oven temp to 350 degrees and bake for another 45 min.
- **I cover the crust with foil after the first 25 or so minutes so that it won’t over-brown.
- Cool on wire rack for 2 full hours, cover well with plastic wrap, and refrigerate overnight.
- For coconut whipped cream:
- Remove can of coconut milk from fridge, DO NOT SHAKE, open and remove only solid coconut cream on top (it will have separated from the liquid at the bottom)
- Place in a medium bowl and whip with a handmixer for 30 to 60 seconds on medium high to incorporate air.
- Add powdered sugar (to taste) and vanilla extract.
- Continue to mix on medium high for another 30 to 60 seconds or until well combined, light, and fluffy. **Don’t overmix because it will get thin.
- Serve on top of pie…ENJOY!
I hope you’re all having a WONDERFUL week!
Health & Happiness ~ Melissa