Pumpkin Pie
Instructions
Preheat oven to 350°F.
Roll pastry to ¼ inch thick. Wrap around rolling pin and transfer to a 9- or 10-inch pie pan. Press pastry into bottom and sides and trim away excess. Set aside.
Make filling: Combine maple syrup, milk, sugar, cornstarch, oil, spice, salt, and pumpkin purée in the jug of a blender. Process for 1 minute, or until smooth, scraping down sides of the jug once or twice. Pour filling into pie shell and bake for 1 hour. Filling should be firm and lightly browned (it may have some cracks) and pastry should be browned.
To Serve
Set aside to cool for 1 hour before slicing. You can cover cooled pie and refrigerate overnight to firm up the pie filling, but bring back to room temperature before serving.
Slice and serve with a dollop of coconut whipped cream or ice cream (if using).
YOU’VE GOT OPTIONS
Make your own pumpkin pie spice. Here’s how: Combine 3 table- spoons ground cinnamon, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1 teaspoon ground ginger. Makes about ¼ cup. Transfer to a small jar, label and cap with lid. Spices keep in a cool, dark cupboard for up to 1 year.
Makes 1 (9- Or 10- Inch) Pie
Ingredients
1 batch Vegan Pie Pastry, or 1 package store-bought regular or gluten-free pie pastry, thawed
⅓ cup pure maple syrup
⅓ cup unflavored, unsweetened or vanilla almond milk
¼ cup coconut sugar
3 tablespoons cornstarch
1 tablespoon extra-virgin olive oil
2 teaspoon extra-virgin olive oil
2 teaspoons pumpkin pie spice (see options)
¼ teaspoon sea salt
2 (15-ounce) cans pumpkin purée or 3 cups cooked pumpkin purée (see options)
FOR SERVING (OPTIONAL)
1 cup Coconut Whipped Cream, or store-bought
1 batch French Vanilla Ice Cream, or 1 quart store-bought
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.