How To Make The Ultimate Vegan Pumpkin Pie

Kenalemang (Kenny) Modise, Executive Chef at Great Plains Zarafa Camp in Botswana, shares his recipe for a sumptuous vegan pumpkin pie this Thanksgiving


For the Vegan Pie Crust:
Ingredients
• 125g refrigerated vegetable shortening or extra virgin coconut oil
• 375ml white bread flour
• ½ teaspoon salt
• 15ml castor sugar
• 15ml iced water

Method
1 First, add the flour, sugar and salt to the food processor. Pulse a few times to combine.
2 Add the cold cubed vegetable shortening or pieces of solidified coconut oil. Pulse, until the texture resembles that of breadcrumbs.
3 With the food processor running, add a few tablespoons of ice water, until the pastry begins to clump together.
4 Transfer to a lightly floured surface, and work the dough into a ball, don’t use your hands too long or it will warm up the fat.
5 Roll out the pastry to about 3mm diameter.
6 Transfer the dough onto a greased pie plate by wrapping the dough around the rolling pin and carefully placing it on the plate.
7 Push the dough into the edges of the pie plate gently. Trim off any excess, and replace any broken areas.
8 Let the dough rest for 30minutes the fridge and blind bake for 20-25 minutes at 200 C.
 


For the Pumpkin Filling:
Ingredients
• 1 cup roast pumpkin puree
• 1 cup coconut cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon salt
• 3 tablespoon cornstarch
 


Method
1 Add the pumpkin puree, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth.
2 Pour the mixture into a pie plate lined with a piecrust. Spread the mixture evenly with a spatula.
3 Cover the edges of the crust with aluminium foil to avoid over browning.
Bake for 1 hour at 150 degree C.
4 Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours.
 
For the Coconut Caramel:
Ingredients
• 1 Cup coconut cream
• ½ cup white cane sugar
• ½ teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract


Method
1 Caramelise the sugar in a shallow saucepan taking care to fold in the edges to avoid burning.
2 Mix together the coconut cream, corn starch and salt and whisk into the caramelized sugar away from heat.
3 Return to heat for 30 sec and whisk in the vanilla extract. Set aside to cool to room temperature
4 To finish the pie, top with roasted walnuts and pour the caramel over. Let the pie sit and set overnight. 

Great Plains is a leading conservation organisation, with sensational safari camps in Botswana, Kenya and Zimbabwe. Find out more and plan an adventure via www.greatplainsconservation.com

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