You want to know about making nondairy pumpkin pie? Do I have a story for you!
Today I finally cooked a beautiful little pie pumpkin which I got in Brooklyn (for $1.50!) just before Halloween. It’s been sitting around up here in Harlem, looking festive for long enough!
I baked it in my oven at like 350 for maybe 45 minutes (halved face down on a baking pan with foil over it). I scooped so many seeds out (and cleaned them and let them dry) so i cooked those too, with salt and olive oil, on a baking pan for 20 minutes, stirring them every 5.
You might just have a can of pumpkin – which is awesome and delicious! Put that in a bowl, if you are making pie!
When my little pumpkin was cool enough I just popped the skin right off! And mixed that sweet thing with half a can of coconut milk and at least a tablespoon of cinnamon, a teaspoon of powdered ginger, maybe 3/4 cup of brown sugar, a tablespoon of maple syrup, and a little salt. I added 2 eggs. If you’re egg free you could reduce the coconut milk a little or use a 1/2 cup of silken tofu (blended), soaked and blended cashews, or some egg replacer from a box. Also I bought a pie crust from the closest grocery store, Compare, because I am lazy today and am on a planned homework strike. Usually the generic pie crusts are nondairy, though I got Mrs. Smiths, since that was the nondairy version they had. If you are super cool you could make your own pie crust. Mix almond meal and a little coconut oil then press that into your pie tin, this lacks gluten. Whatevs! There are probably youtube tutorials about all of this and if you are specifically looking for some substitution you should check that out.
So anyways I baked that pie at 350 for an hour! No problem! It is so pretty! I put some foil around the bottom and tucked it over the crust sides until like 10 min before I was done, you could do that if you want a good (not so burnt) crust result.
That’s a nondairy pumpkin pie recipe for you, in story format!
Hope you are having a great day!!!