Vegan Pumpkin Pie And Crust Food

VEGAN PUMPKIN PIE

Steps:

• Place the butter and flour in the freezer for at least 30 minutes.
• Place the chilled flour, the salt, and the cane juice sugar in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture forms coarse crumbs. With the motor running, add 1/3 cup of the water through the feed tube and mix until the dough just starts to form a ball on the blade. Add more water, 1 tablespoon at a time, if the dough seems too dry. Transfer the dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour before rolling it out.
• Place the unwrapped dough disk on a lightly dusted work surface. Using a rolling pin, roll the dough out into a circle that is 1/8 inch thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9-inch pie pan. Gently press the dough onto the bottom and up the sides of the pan. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pan. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at 1/2 inch intervals. Refrigerate the dough in the pan for 20 minutes to firm it up.
• Preheat the oven to 350°F.
• Right before baking, line the dough with parchment paper and cover with pie weights or dried beans. Place the pie pan on a baking sheet and bake for 20 minutes. Carefully lift the parchment paper (along with the weights) out of the pie pan and bake the crust for 10 to 15 minutes longer, until golden brown. Transfer the pie pan to a wire rack and cool completely.
• Pumpkin Filling:
• Preheat the oven to 325°F.
• Place the tofu and pumpkin puree in the bowl of a food processor and process until smooth, about 45 seconds. Add the chucks of cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for another 30 minutes. Transfer to a wire rack and cool completely.
• Refrigerate the pie for at least 4 hours or overnight before serving.

VEGAN PUMPKIN PIE

Steps:

• In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

VEGAN PIE CRUST

Steps:

• In a food processor, pulse together the flour, baking powder, sugar, and salt.
• Pulse in the chunks of vegan butter until it forms a sandy texture. (This usually takes me 7-10 pulses.)
• Pulse in water, adding more as needed until it can form into a ball. To prevent it from being too sticky, add in a tablespoon of water at a time. If still dry and crumbly, add a bit more ice water.
• Split the dough into two halves, roll each into a ball, and press into discs.
• Wrap in plastic wrap or parchment paper.
• Chill in the fridge for 30 minutes. You can leave it in the fridge for up to 3 days. Or freeze for up to 3 months.
• Sprinkle flour on the surface you'll be rolling the dough on. Then, sprinkle some on top of the dough as well so the rolling pin doesn't stick. Roll the dough out between two pieces of wax paper to make things easier!
• Roll out to fit the size of your pie dish. Place in the pie dish, then cut off the excess crust and crimp the edges.
• Bake per your pie recipe instructions.

EASY VEGAN PIE CRUST

Steps:

• In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
• Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
• After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).
• Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
• Preheat the oven to 400°F (200°C).
• Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).
• Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.
• Let the baked crust cool completely before adding the filling. Enjoy!

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 PIE

Steps:

• Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
• Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
• Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.

VEGAN PUMPKIN PIE AND CRUST

Steps:

• Preheat the oven to 400°F Set aside a 9" pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
• Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
• To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.

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.

VEGAN PUMPKIN PIE

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.