Vegan Pumpkin Pie II

I loved my Thanksgiving pumpkin pie so much that I decided to make an improved Christmas version. 
This time around, I had planned to start with a coconut oil pie dough recipe, but inspiration struck when I was rolling out my vegan gingerbread cookies. Why not just make a gingerbread cookie crust?! 

I ended up making the same pie filling with the only change being that I now had the correct spices. Cloves are my favorite reason behind the flavor of real pumpkin pie. To me, there's nothing better than warm spices. Cinnamon, nutmeg, ginger, cloves. Paired with brown sugar, molasses, and pumpkin. (Mmm..) Today is the last day of December, which makes way for months of new flavors like citrus and vanilla. It breaks my heart to say goodbye to pumpkin spice and peppermint, but it's time to move on. Stay strong Jess, stay strong..
So savor the last (appropriate) time of the year to make pumpkin pie, and savor the last day of 2013. 

Recipe adapted from: Gena Hamshaw of Food52
Yield: 25-30 Cookies

  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups whole-wheat flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/4 cup coconut oil, melted  (or other vegetable oil)
  • 1/4 cup applesauce  (can replace applesauce with additional oil)
  • 1/2 cup raw sugar  (or preferred sweetener)
  • 3 Tablespoons almond milk  (or other non-dairy milk)
  • 1 teaspoon vanilla extract

  1. In a large bowl, sift together the flours, baking soda, baking powder, spices, and salt. 
  2. In a separate bowl, whisk together the molasses, melted oil, applesauce, sugar, milk, and vanilla. 
  3. Pour the wet ingredients into the bowl of sifted dry. Mix with the paddle of an electric mixer, a spatula, or get in there with your hands. (The bonus of this is the opportunity to lick the remnants).
  4. Form the dough into a disk and wrap with plastic. Place the dough in the fridge for 30 minutes (or overnight).
  5. Preheat oven to 350 degrees and prepare a cookie sheet lined with parchment paper. 
  6. Dust a clean surface and a rolling pin with sifted all-purpose flour and roll the dough into a 1/4" thick round to place into a 9" pie tin. Trim the sides. Roll the remaining dough 1/4" thick and cut with desired shapes and place on prepared cookie sheets. 
  7. Using a fork, poke holes all over the pie crust dough to prevent rising. Bake both the pie crust and cookies for approx. 8 minutes. Remove from the oven and let the pre-baked crust cool completely before filling.
Recipe From: Oh She Glows
Yield: 1 Pie

  • 2-1/4 cup pumpkin puree
  • 1/2 cup raw sugar
  • 1/4 cup full-fat coconut milk or almond milk
  • 1 tablespoon coconut oil, melted (or other vegetable oil)
  • 1/4 cup pure maple syrup 
  • 3 tablespoons cornstarch or arrowroot powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • pinch ground cloves

1. In a small bowl, whisk together maple syrup and cornstarch. In a large bowl, whisk together all other ingredients. Whisk cornstarch slurry into the filling mixture.
2. Pour into prepared pie crust and bake at 350 degrees for 1 hour, covering the crust with foil for the last 15 minutes.
3. Cool for one hour. Transfer to the fridge and let set up for a minimum of 3 hours-overnight.

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Maira Gall