Pumpkin Chiffon Pie
Author: 
Recipe type: Dessert
Cuisine: Vegan Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Vegan Pumpkin Chiffon Pie made with ginger almond gluten free crust
Ingredients
  • Filling:
  • 1½ tbsp flaxseed plus 4½ tbsp water-mixed to create 1½ flax eggs
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp allspice
  • ½ tsp agar agar powder (not flakes)-is the vegan version of gelatin (if using gelatin, you use 2¼ tsp)
  • ½ cup + 2 tbsp raw or brown sugar
  • refrigerated can:
  • 1½ cup of coconut milk divided(not reduced fat) I have used Whole Foods and Thai Kitchen Organic Coconut Milk brands
  • 1¼ cup of organic (preferred) canned pumpkin-save left overs and add to your oatmeal in the morning!
  • pinch of salt
  • Crust:
  • ½ cup of oat flour (if wanting grain free, add ½ cup of additional pecans, and omit oats)
  • 2 cups pecans
  • 1½ tbsp crystallized ginger
  • 1 tsp ground ginger
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt
Instructions
  1. Preheat oven to 350 degrees
  2. Blend crust ingredients in a food processor and press into a pie plate, bake for 20 minutes until crust is golden and you can smell it
  3. Add agar and ½ cup of the solidified coconut milk to a pan
  4. (see note above), place on low heat, and stir to combine. Place remaining cream into fridge for step 3. Add spices & sugar, and bring to a low boil for 2 minutes (cream will melt).
  5. Remove from heat and stir in flax eggs and pumpkin. Place in fridge to cool, along with remaining coconut milk (at least a few hours or day before). Can speed chilling along by placing bowl inside an ice water bath to cool (bowl with pumpkin filling resting inside another bowl with ice water).
  6. Once coconut milk/cream is cold to the point of solid (see note above, you need an additional ½ cup coconut cream), beat using a mixer with a whisk attachment, on high speed until a thick whipped cream is formed (about 3-4 minutes). Add in pumpkin filling, and continue to whip until incorporated.
  7. Pour filling into pie shell and refrigerate for at least a few hours before serving. Filling can be made 2-3 days ahead of serving, crust can be made day ahead. Assemble in morning or a few hours before serving.
  8. If desired, use an additional can of full fat coconut milk to make additional whipped cream to serve along side, or pipe on top. I recommend adding a little cinnamon, vanilla, and touch of maple syrup to flavor the cream for serving purposes.  Add some freshly grated nutmeg on top for presentation.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/thanksgiving/pumpkin-chiffon-pie/