So…next week’s Thanksgiving. And here we are, seven short days away, and I haven’t managed to post even one of the recipes that I’d planned on. But, you know, such is life. Because rather than offering you all some Vegan Pumpkin Pie two weeks back, I offered you the tale of Lucky Penny instead. Which was great, and thanks to you our plan is going even better than we’d dared to hope. It’s just that I figure food is moderately important, too. Or so my body likes to tell me. On a near hourly basis.
But before I get to the pumpkins and spice, I promise to be back soon enough with a more thorough update on our fundraiser; currently we’re still working on some special orders. If you’re sorry that you missed the boat, it’s definitely not too late to participate. We’ve got some lonely ornaments left in the shop that I’m pretty positive would look fabulous on your tree. You know, I’m just nonchalantly throwing that out there because all we need to sell is three more. Three. More. (To double our goal!) Victory is close enough to taste; almost as close as this slice of pumpkin pie.
The Danger is Real
But before I wander too far from my purpose (a very real danger), I’m just popping in quickly to share a recipe. I whipped up this pie the other day so that Jordan could snap these gorgeous photos, and it was quickly devoured. (And just as tasty as I remember.) Plus, it’s a classic holiday treat and one easily made vegan, so it seemed like a good place to start. If I’m really on top of things, I might even manage another recipe before it’s too late. But you might want to wish me luck; the clock is ticking.
And that’s it for today, but I’ll be back on Sunday with a post that I’ve been working on all week. Something about walls, or maybe dikes, and a alarming shortage of fingers. Perhaps a lesson that necessitated an Instagram break. Maybe some comforting words from Guruji, Jesus, and God to keep me going; keep me smiling. You know, a typical Melinda-esqe post. But in the meantime, enjoy the rest of your week. Oh, and bake a pie; you won’t regret it.
Blessings ~ Melinda
- 1 can pumpkin puree (15 ounce can)
- ½ cup chia egg (see directions below)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup maple syrup (or ½ teaspoon SweetLeaf stevia)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ cup coconut milk
- 2 tablespoons potato starch
- 2 cups rolled oats (ground into flour)
- ½ cup coconut oil (solid)
- 1-2 tablespoons water
- 1 can coconut milk (full fat; 13.5 ounces)
- ½ teaspoon vanilla extract
- 1-2 tablespoons maple syrup (or ⅛-¼ teaspoon SweetLeaf stevia)
1. In a mixing bowl, add the coconut oil to the oat flour in small spoonfuls. Using your hands or a fork, mix together these two ingredients until sank-like in texture. (This will be very messy at first if using your hands. Just keep on working until mixed and crumbly.)
2. Add in the water, a tablespoon at a time, until the dough will stick together but isn't wet. (I usually only need 1 tablespoon.)
3. Transfer the crust to a parchment lined pie plate. Using your fingers, spread the dough over the bottom of the pan and up the sides until it's evenly spread and fairly smooth. (It helps to wet the fingers while spreading.)
1. Preheat the oven to 425°
2. Add the pumpkin, chia egg, vanilla, cinnamon, stevia (if using), ginger, allspice, and cloves to a mixing bowl; stir well to combine.
3. In a separate small bowl, add the potato starch to the milk and mix until the starch is thoroughly dissolved. Immediately add to the rest of the pie filling; whisk thoroughly.
4. Pour the pie filling into the prepared crust and bake for 15 minutes.
5. Lower the heat to 350° and bake for another 30 minutes or until the top of the pie crust and pie are lightly browned.
6. Chill the pie in the refrigerator for at least 2 hours to cool and set.
1. Place the can of coconut milk in the refrigerator overnight.
2. Once chilled, turn the can upside-down to open and pour out the liquid on top, saving the thick cream on the bottom. Spoon the cream into a chilled mixing bowl and add the sweetener and vanilla. Using a handheld beater, beat the cream until light and creamy.
1. Grind 2 tablespoons of chia seed (I use a small coffee grinder) and add to a small bowl along with 1 cup of water. Immediately whisk thoroughly. Let sit for 5 minutes to thicken. ¼ cup of chia egg is equal to 1 egg.
2. Store any leftover chia egg in a covered container in the refrigerator for up to one week.