Friday, October 24, 2014

pumpkin season again...!

Golden leaves, chilly morning, warm scarf and long boots.
The world is autumn now, and I see pumpkins everywhere.

As a baker, it's the season to make lots of pumpkin treats... such as warm pumpkin bread, pumpkin mousse cake and more and more...

I'm not a big fan of pumpkin pies because of those spices, so just baked one with moderate spices and decided to share the recipe with you...!

Hope you find this helpful and the pie will warm up your body and soul♥️



Mild-Spiced Vegan Pumpkin Pie

Makes 1 pie, using 8 inch pie pan

:: The Crust ::
Dry ingredients;
3/4 cup whole wheat pastry flour
1/3 cup unbleached flour
1/3 cup almond meal
1 pinch sea salt

Wet ingredients;
3 tablespoons safflower oil
4 1/2 tablespoons maple syrup
1 1/2 tablespoons water
safflower oil to brush into the pie pan

:: The Filling ::
3/4 cup cashew
1 tablespoon agar flakes (optional), if the pumpkin comes out runny
2 tablespoons arrowroot
2 cups cooked, peeled and mushed pumpkin, or 1 x 15 oz canned pumpkin puree
1/3 cup soymilk
1/2 cup maple syrup
up to 3 tablespoons maple sugar, depending on the sweetness of the pumpkin
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 teaspoon white miso
1/8 teaspoon sea salt
spices; 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch of clove, you can add more spices if you like.

To make the crust
1. Preheat the oven to 350°F
2. In a bowl, mix well the dry ingredients with a spatula.
3. In a cup, whisk the wet ingredients.
4. Using the spatula, combine the dry ingredients with the wet ingredients. Once the ingredients are put together, knead the dough quickly to form a ball. Cover and set aside for 15 minutes.
5. Brush the small amount of safflower oil inside the pie pan. With a rolling pin, roll out the dough to make a circle at least 2 inch larger than the pan. Gently transfer the dough into the pan. Or, you can press down the dough from the center to the edge of the pan with hands. Make sure the dough does not exceed 1/8 inch in thickness through out. Trim off the excess dough and roll out for cookies as garnish. Using a cookie cutter, cut out the dough and place on a baking sheet lined with a sheet of parchment paper.
6. Place the pie pan on another baking sheet. Bake the pie crust for 10 minutes and cookies for 15 minutes. Set aside.

To make the filling
1.    Grind the cashew and agar flakes (if using) in a food processer until the cashew is powdered. Add the remaining ingredients and process until very smooth.

To bake the pie
1. Pour the filling mixture into the crust and bake at 350°F for 35 minutes or until golden brown. Let it cool on a cooling rack. Garnish with the cookies and serve.

Happy autumn!

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