• 23rd November
    2012
  • 23
What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   
First, make a Basic Pie Crust
Ingredients:
2 cups of flour
1 tsp salt
1/4 cup cold water
3/4 cup vegetable shortening
Directions:
1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.
2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.
3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.
Next, the Pumpkin Pie Filling
Ingredients:
15-oz of pureed pumpkin
1 cup plain nondairy milk (I used almond)
3/4 cup sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
Directions:
1) Preheat oven to 350 degrees.
2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.
3) Pour into unbaked pie crust and bake for 60 min.  
4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.
And don’t forget the Whipped Topping
Ingredients:
1 can of full-fat coconut milk
1/3 cup powdered sugar
Directions:
1) Chill coconut milk in refridgerator from 4-12 hours.
2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.
3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.
4) Whisk until smooth and refrigerate up to 4 hours before serving.  
Happy Thanksgiving Everyone!  

What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   

First, make a Basic Pie Crust

Ingredients:

2 cups of flour

1 tsp salt

1/4 cup cold water

3/4 cup vegetable shortening

Directions:

1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.

2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.

3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.

Next, the Pumpkin Pie Filling

Ingredients:

15-oz of pureed pumpkin

1 cup plain nondairy milk (I used almond)

3/4 cup sugar

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp salt

Directions:

1) Preheat oven to 350 degrees.

2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.

3) Pour into unbaked pie crust and bake for 60 min.  

4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.

And don’t forget the Whipped Topping

Ingredients:

1 can of full-fat coconut milk

1/3 cup powdered sugar

Directions:

1) Chill coconut milk in refridgerator from 4-12 hours.

2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.

3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.

4) Whisk until smooth and refrigerate up to 4 hours before serving.  

Happy Thanksgiving Everyone!