Pumpkin Pie is a very special part of our Thanksgiving traditions. If we could only pick one dish to prepare that represents this sacred family event for us, Pumpkin Pie would win.
It’s so very special to us that we start making it in late summer by harvesting Red Kuri Squash (Hokkaidokürbis) at the end of September and processing them into pumpkin purée that we make our filling with.
Makes 450g / Prep Time 20 min / Total Time 45 min
600g Red Kuri Squash, peeled, seeded, and chopped
Water to cover
1 teaspoon Sunflower Oil
Place squash in a large pot and cover with water. Add oil.
Bring to a boil, and then reduce heat to a simmer. Simmer on medium-low
heat for 15-20 minutes, or until pumpkin is soft.
Drain off liquid, purée, and let cool. It can either be used right away,
or frozen in portions for future use.
Vegan Pumpkin Pie:
Serves 8 – 12 / Prep Time 15 min / Total Time 1 hour 40 minutes
1 Pie Dough Round
1T Flax Seed Flour
1/2t ground Ginger
1/4t ground Cloves
450g Pumpkin Purée
340g Almond Milk
Preheat oven to 218°C.
Prepare your pie dough in a pie dish and place in the refrigerator.
In a tall measuring cup, purée flax seed flour and water with a wand mixer
until smooth. Set aside.
In a small bowl, whisk together sugar, salt, cinnamon, ginger, and cloves.
In a large bowl, whisk together pumpkin purée and flax seed mixture.
Whisk in sugar mixture and then almond milk until smooth.
Pour into prepared pie shell, cover dough edges with a pie crust shield,
and bake for 15 minutes.
Reduce temperature to 177°C, and continue to bake for 70 minutes,
or until a knife inserted in center comes out clean.
Remove from oven, and allow to cool for 12 hours before serving.