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Categories:
all-purpose ground pecans brown sugar salt butter rice milk white sugar brown sugar salt cinnamon ginger nutmeg cloves pumpkin eggs butter vanilla coconut milk
Viewed: 49 - Published at: 7 years agoIngredients
- 1 cup All-purpose Flour
- 1/2 cups Ground Pecans
- 2 teaspoons Brown Sugar
- 1 teaspoon Salt
- 1 stick Vegan Butter, Melted
- 2 Tablespoons Rice Milk Or Other Dairy Free Milk
- 1/2 cups White Sugar
- 1/2 cups Brown Sugar
- 1/2 teaspoons Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoons Ginger
- 1/4 teaspoons Nutmeg
- 1/4 teaspoons Cloves
- 15 ounces, weight Canned Pumpkin
- 2 Eggs
- 2 Tablespoons Vegan Butter
- 1 teaspoon Vanilla
- 14 ounces, weight Can Of Coconut Milk, Preferably Chilled Overnight
Method
- 1.
- Preheat the oven to 425 degrees F.
- 2.
- For the crust, stir together the flour, ground pecans, sugar, and salt in a 9-inch pie pan.
- Pour the melted vegan butter and milk into the pan and mix until a dough forms.
- Then press into the pan and up the sides.
- Place in the fridge while you mix the filling.
- 3.
- For the filling, stir together the dry ingredients, set aside.
- Whisk together the pumpkin puree, vegan butter, eggs, vanilla, and coconut milk (see note below) in a separate bowl until evenly blended.
- Add the dry mixture to the wet ingredients and stir until fully blended.
- Pour into the prepared crust and place on a cookie sheet in the preheated oven.
- 4.
- Bake for 10 minutes.
- Reduce temperature to 350 degrees F and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
- Cool on a metal rack.
- Note: this comes out best if you put the can of coconut milk in the fridge the night before to solidify.
