Vegan Pumpkin Pie With Coconut Cream 8.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Nov 19, 2014

This dairy-free pie gets its deep flavor from a healthy dose of molasses, and its creamy texture from a combination of nuts and tapioca. The finishing touch: a dollop of easy-to-make whipped coconut cream.

Make Ahead: The pecans need to soak for several hours or overnight before you make the pie filling. The coconut milk needs to be refrigerated in its can overnight. The pie dough must be refrigerated for at least 30 minutes and up to 5 days. It can be frozen for up to 3 months; thaw before rolling out. The roasted pumpkin can be refrigerated for up to 1 week. The whipped coconut cream can be refrigerated for up to 1 week; beat it again until fluffy before using.


Servings:
8 makes one 9-inch pie

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 makes one 9-inch pie

Ingredients
  • For the crust
  • 2 1/2 cups sifted flour, plus more for the work surface
  • 1/2 cup coconut oil, refrigerated until very firm and cut into 1-inch pieces
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/4 to 1/2 cup ice water
  • For the filling
  • 1 medium pumpkin (5 to 6 pounds), preferably Cinderella or sugar pie (may substitute butternut squash)
  • 1 cup raw pecan halves, soaked in water overnight and drained
  • 3/4 cup light brown sugar
  • 2 tablespoons tapioca starch
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • For the coconut cream
  • 13 1/2 ounces canned, full-fat coconut milk, preferably without added guar gum, refrigerated in the can overnight (may substitute canned coconut cream, such as Trader Joe's brand; see NOTE)
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

For the crust: Combine the flour, coconut oil, salt and granulated sugar in a food processor. Pulse until the mixture resembles coarse cornmeal. Add 1/4 cup ice water and continue pulsing until incorporated. Check to see whether the dough holds together when pinched; if it doesn't, add water, a little at a time, and pulse until incorporated. Once the dough holds together when pinched, turn it out onto a piece of plastic wrap; wrap and refrigerate for at least 30 minutes.

Lightly flour a work surface. Roll out the dough to a round about 11 inches in diameter. Transfer it to a 9-inch pie pan/plate, letting it overhang on all sides and being careful not to stretch it. Trim the overhang and crimp the edges. Cover in plastic wrap and freeze for at least 1 hour.

For the filling: Preheat the oven to 350 degrees. Cut the pumpkin in half, scoop out the seeds and roast, cut side down, until the flesh is fork-tender, 45 minutes to an hour. Remove and let cool. Scoop out 4 cups of flesh, saving any extra for another use.

Add the pumpkin flesh to a blender, along with the pecans, brown sugar, tapioca starch, molasses, cinnamon, ginger and nutmeg. Puree until smooth.

Remove the pie shell from the freezer and scrape in the pumpkin filling, using a spatula to smooth it evenly. Bake the pie until the top has darkened and firmed and the crust has turned golden brown, 30 to 45 minutes. Remove and let cool.

To make the coconut cream, remove the can of coconut milk from the refrigerator and turn it upside down. Use a can opener to open it from the bottom, and pour off the milky liquid. (Save it for smoothies or to pour over cereal.) Transfer the waxy, solidified cream to a deep mixing bowl. Use an electric mixer on medium-high speed to whip it until fluffy. Add the confectioners' sugar and vanilla extract; beat until combined. (NOTE: Some brands of coconut milk might not separate when refrigerated because of the addition of stabilizers and won't whip properly. If that happens, serve it as a sauce rather than as a whipped topping. If you use a canned coconut cream, such as Trader Joe's brand, no refrigeration or separation is required, and it can be whipped as is.)

Serve the pie with dollops of coconut cream.

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Recipe Source

Adapted from recipes by Tucker Yoder at the Clifton Inn in Charlottesville, Va., and Angela Liddon at OhSheGlows.com.

Tested by Joe Yonan.

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