Dairy Free Coconut Pumpkin Pie Food

DAIRY-FREE PUMPKIN PIE

Steps:

• Place the flour, salt, and sugar in a food processor fitted with an "S" blade and pulse to combine.
• Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
• In a large bowl, beat the eggs.
• Whisk in the pumpkin, coconut milk and vanilla extract until combined.
• Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
• Preheat your oven to 425 degrees F.
• Lightly grease a pie plate and set aside.
• Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
• Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
• Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
• Bake for 15 minutes at 425 degrees F.
• Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

DAIRY-FREE COCONUT-PUMPKIN PIE RECIPE

Steps:

• Prepare the crust: Combine flour, sugar, and salt in a food processor. Pulse until well blended, 6 to 7 times. Add oil in rounded tablespoonfuls. Pulse until oil is well blended, 6 to 7 times. While pulsing continually, add ice-cold water, 1 tablespoon at a time, processing until dough begins to clump and come together. Transfer to work surface. Pat dough together; divide in half. Shape into 1 flat disk and 1 flat rectangle. Wrap each in plastic wrap; let stand at room temperature 30 minutes.
• Unwrap dough disk. Roll out on a floured surface into a 13-inch circle (about 1/8 inch thick). Fit into a 9-inch pie plate. Trim edges with a sharp knife. Prick bottom of dough a few times with a fork; chill until ready to use. Unwrap dough rectangle, and roll out into a 1/8-inch-thick rectangle (about 14 x 8 inches). Using a sharp knife, cut 9 (1/3-inch-wide) strips from rectangle. Braid 3 strips at a time to create 3 braided ropes. Trim rough edges from braided ropes. Wrap the remaining scraps; let stand at room temperature.
• Whisk together egg and 1 tablespoon water until well blended. Brush edges of dough with egg wash. Arrange braided strips along edges of pie, pinching to blend seams and pressing lightly to adhere. Brush tops of braids with egg wash. Chill 30 minutes.
• Preheat oven to 375°F. Line dough with parchment paper; fill to the rim with pie weights or dried beans. Bake until pale golden around edges, about 15 minutes. Remove parchment and weights; continue baking until bottom of crust is set, 8 to 10 more minutes. Transfer to a wire rack. Cool completely, about 30 minutes.
• Prepare the filling: Reduce oven temperature to 325°F. Whisk together cornstarch and sugar in a large bowl. Whisk in pumpkin, coconut milk, vanilla, cinnamon, cardamom, ginger, allspice, pepper, eggs, and salt until smooth. Pour into cooled crust. Bake at 325°F until center is almost set, 45 to 50 minutes, shielding the edges with aluminum foil, if needed. Transfer to a wire rack to cool completely, about 2 hours.
• While the pie cools, increase oven temperature to 350°F. Press scraps together, smoothing to 1/8-inch thickness on lightly floured surface. Cut dough using small assorted leaf-shaped cookie cutters. Brush tops lightly with egg wash. Arrange on a parchment paper-lined baking sheet. Bake at 350°F until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Before serving, arrange crust leaf shapes around 1 edge.

PUMPKIN PIE, AND DAIRY-FREE TOO!

Steps:

• Whip eggs until frothy.
• Beat in sugar, then spices and salt.
• Add pumpkin and soy milk and beat until well blended and smooth.
• Pour mixture into pie shell.
• Bake at 450F for 10 minutes.
• reduce heat to 350F and bake for 30 to 35 more minutes.