For most people, pumpkin pie at Thanksgiving is non negotiable. I agree! This version is every bit as good as the classic, bursting with classic fall flavors and dolloped with ultra-silky coconut whipped cream. Word to the vegans: this pie is so good, you might want to stash a slice to yourself before the whole family gets to it.
YIELDS: 8 HİZMETLER
PREP TIME: 0 SAAT 15 MINS
TOTAL TIME: 3 SAAT 45 MINS
INGREDIENTS FOR THE CRUST:
1 1/2 c. pecans
2/3 c. old fashioned oats
3 tbsp. packed brown sugar
1 / 4 tsp. Koşer tuzu
3 tbsp. coconut oil, melted and cooled
1 (15-oz.) can pumpkin puree
1 c. coconut milk
3/4 c. packed brown sugar
2 yemek kaşığı. Mısır nişastası
1 çay kaşığı. saf vanilya özü
1 çay kaşığı. tarçın
1 / 2 tsp. Koşer tuzu
1 / 2 tsp. öğütülmüş zencefil
1/4 tsp. ground nutmeg
FOR THE TOPPING:
1 (13.5-oz.) can full fat coconut cream, refrigerated overnight (Thai Kitchen works best)
3 tbsp. powdered sugar
Tutam koşer tuzu
Preheat oven to 375°. Grease a 9” pie plate with cooking spray.
In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.
Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.
Make filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.
Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
Serve pie with whipped coconut cream.