VEGAN PUMPKIN PIE
We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 5h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
- For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
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Ashley Duarte
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
GREGORY WILSON
[email protected]This pie was amazing! The crust was flaky and buttery, and the filling was perfectly smooth and creamy. I loved the hint of cinnamon and nutmeg in the filling. I will definitely be making this pie again for my next holiday gathering.
Angela María figueroa
[email protected]The crust was a little dry, but the filling was delicious. I think I will try a different crust recipe next time.
Mukunda Acharya
[email protected]This pie was a bit too sweet for my taste. I would reduce the amount of sugar in the filling by half next time.
Fidelis Wisdom
[email protected]This pie was easy to make and it turned out delicious! I used a store-bought pie crust to save time, and the filling was quick and easy to make. I will definitely be making this pie again.
Malisagr Malisagr
[email protected]This pie was a great success! I made it for a potluck and everyone loved it. The crust was flaky and the filling was perfectly spiced. I will definitely be making this pie again.
muhamad jabbar
[email protected]I'm not a vegan, but I really enjoyed this pie! The crust was flaky and the filling was creamy and flavorful. I would never have guessed that it was vegan.
Iranian defence
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Eyad osama
[email protected]This pie was amazing! The crust was flaky and buttery, and the filling was perfectly smooth and creamy. I loved the hint of cinnamon and nutmeg in the filling. I will definitely be making this pie again for my next holiday gathering.
Thando Mnisi
[email protected]The crust was a little dry, but the filling was delicious. I think I will try a different crust recipe next time.
Ralph Younes
[email protected]This pie was a little too sweet for my taste. I would reduce the amount of sugar in the filling by half next time.
Sam Rau
[email protected]I followed the recipe exactly and the pie turned out great! The only thing I would change is to add a little more spice to the filling. Next time I will add a teaspoon of ground ginger and a pinch of nutmeg.
nathaniel kalamdien
[email protected]This pie was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again and again.
Dada Hannah
[email protected]I made this pie for my vegan friends and they couldn't believe how delicious it was! The crust was especially good, and the filling was perfectly spiced. I will definitely be making this pie again.
Karabo Sydwell
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! Everyone loved it, even my picky uncle who doesn't usually like pumpkin pie. The filling was perfectly smooth and creamy, and the crust was flaky and buttery. I will definitely be making this pie