Mosaics + Moth Pumpkin Pie
Servings: 2 Pies
Ingredients
Pie Crust
- 3 cups whole wheat flour
- 1/2 cup vegan margarine
- 1/2 cup crisco shortening
- 1/2 cup ice water
- 1 pinch salt
Pumpkin Filling
- 1 796ml can pumpkin purée (we us E.D. SMITH brand)
- 2 400ml cans coconut cream (we use Savoy brand)
- 2 cups yellow sugar
- 1/3 cup cornstarch
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp sea salt
Instructions
Make the Dough
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl add all the pie crust ingredients in the order they are listed
- Use your hands to combine the ingredients - the key is to not overdo it, it can be a little bit chunky, the dough should be dry but still glossy (not wet!)
- Cut the dough in half, roll it out, and use the pie pan to help you cut the right size for the crust. Cut a little bigger than the pie pan is 👌. You should have enough dough to make two pie crusts.
- Put the dough in each pan and make sure it hugs the sides and bottom tightly. Ensure the dough is high on the sides, so that the pumpkin filling will not spill. Use a fork to put holes throughout the dough.
- When ready, put the two pans in the oven for 10-15 minutes to lightly bake it. The crust should still be white but firm.
Pumpkin Filling
- In a large bowl add all the pumpkin filling ingredients
- Mix with a whisk until fully combined and smooth
- Pour the pumpkin filling into the two pie crusts evenly
- Bake the pies for 50-60 minutes. The pie should look firm on the outside, if you move it, the center should look more like jelly. If it’s still really liquidy in the center, bake for another 5-10 minutes until it has a more jelly firmness.
- Remove from the oven and let it cool. Because this is plant-based, you will need to let it set in the freezer for one day.
- The pie takes about 20 minutes to thawYou can decorate the pie with vegan whip, cinnamon, and garnish it with flower petals.
- Slice and serve! (We cut the pie into 6 pieces for a generous serving size)