Killer Pumpkin Pie Food

KILLER PUMPKIN PIE

Killer Pumpkin Pie image

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Provided by Carolynn Napoli

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 8

Number Of Ingredients 18

Ingredients

1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g

VEGAN PUMPKIN PIE

Vegan Pumpkin Pie image

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

Ingredients

1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon vegan granulated sugar
1 tablespoon white vinegar
Fine salt
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water
Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon pure vanilla extract
Fine salt

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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