Vegan Chai Pumpkin Pie Food

VEGAN PUMPKIN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork - this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
• Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you're less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
• Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
• Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
• Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.

VEGAN PUMPKIN PIE

Steps:

• To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
• In a small bowl, mix oil and soy milk mixture.
• Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
• If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
• (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
• Line a 9-inch pie pan with the dough.
• Flute or crimp the edges with your fingers or a fork.
• Cover with plastic and refrigerate until ready to use.
• Pre-heat oven to 425°F.
• To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
• Pour into prepared crust and smooth top.
• Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
• NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.

CHAI PUMPKIN PIE

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

VEGAN PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees.
• Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
• Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
• While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
• To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.

VEGAN CHAI PUMPKIN PIE

Steps:

• Preheat oven to 350°F
• Place first eleven ingredients in a blender and blend well.
• Pour into unbaked pie crust and bake for 1 hour.