PUMPKIN PIE

Vegan

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Vegan Hubbard squash pie is nestled in a perfectly flaky coconut oil crust, spiked with orange and clove and sweetened with natural maple syrup.

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Gather the Ingredients

For crust – 2 ¼ cups flour – ½ - ¾ cup coconut oil cool enough to be solid (start with ½ cup and only add more if necessary) – 1 teaspoon salt – 1 tablespoon raw sugar – ⅓ - ½ cups ice water

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Gather the Ingredients

For filling – 2 cups cooked Hubbard squash or sugar pie pumpkin, or any other pie-appropriate squash – ¾ cups coconut milk – ½ cup maple syrup – juice + zest of half an orange – ¼ teaspoon salt – 1 teaspoon cinnamon

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Gather the Ingredients

– ½ teaspoon ginger – ¼ teaspoon allspice – a pinch of cloves – 2 tablespoon cornstarch – 2 tablespoon hot water

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To get flesh out of a squash or pumpkin, cut it in half, scoop out the insides, and bake your squash with insides facing down at 375F until it can be easily pierced with a fork. Let the filling drain through a colander overnight if it's really watery.

To make crust, combine flour, salt and sugar in mixing bowl. Cut solid coconut oil into flour with two knives or a pastry cutter until mixture is crumbly and will stick together when you squeeze it.. Do not overwork.

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Slowly add in ⅓ cup water, or until the dough comes together and holds when you make a handful of it. You will still have a lot of crumbs left, but it should be easy to shape the dough into a large ball. If necessary, add a little more water until the texture is right.

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Turn dough onto a floured working surface. Without overworking it too much, shape dough into a ball and lightly flatten into a circle. If using right away, continue to making filling; if keeping for later, wrap tightly in plastic wrap and either freeze or chill. Make sure dough returns to room temperature and is pliable before using.

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While dough is chilling, mix all filling ingredients together except for cornstarch and hot water. Mix those in a small bowl with a fork, ensuring all clumps dissipate and the liquid is uniform. Add to filling.

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Preheat oven to 425F. When you're ready to bake pie, dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness of about ¾-inch with light, even strokes.

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Roll out a circle about 1 inch larger than an upside-down pie plate, and transfer dough onto prepared pie plate with a spatula. Rolling the dough on parchment paper and then transferring it on the parchment paper to the pie plate also works well.

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Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 50-60 minutes, or until an inserted knife comes out mostly clean and the pie does not jiggle (it will set further when it cools down).

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Serve with sweetened coconut cream and sprinkled with some more grated orange zest.

Delicious!