I did a lot of cooking and baking for Thanksgiving, it was SO much fun and the house smelled wonderful. I’m not feeling up to a “mega post” right now, so I’ll just start with dessert – a nice vegan pumpkin pie! I have not yet mastered the recipe, but I came very close this time.
I was using this recipe from The Spunky Coconut as a guide, but as usual…I didn’t bother actually following the recipe. First of all, I had a large can of Libby’s pumpkin, I think it was 28oz. I used the whole can, but didn’t adjust the coconut milk…
or the sugar. The original recipe says to use coconut sugar and liquid stevia. Instead, I used up my brown sugar and added a bit of white sugar, for a total of 1/2 C plus 2 Tbsps of sugar (mostly brown). So this is a large can of pumpkin with one 13.5oz can of full fat coconut milk, the above mentioned sugar, and cinnamon, nutmeg, ginger and cloves to taste, along with a few dashes of black salt because I seem to remember pumpkin pie having a slightly eggy taste.
Okay, so I cheated a little. With everything else that was going on I didn’t have time to make a pie crust. I found this graham cracker crust on sale, so I just went with it.
This pie doesn’t need to be baked, you just put it in the fridge to chill. I let mine to set overnight. Oh, there was plenty of extra filling. Some I poured into cupcake liners, some I ate with a spoon.
This pie held up better than the others I’ve made so far, but…the reason I thought I forgot to double the agar is because it just wasn’t as firm as a “normal” pumpkin pie. The flavor was great, but it’s really going to bother me if I can’t ever get the consistency right. And I want to do it without tofu.