Part 5/7:
Pumpkin Pie: A Velvety, Spiced Delight
Pumpkin pie is the embodiment of autumn flavors, and this plant-based version begins with a blind-baked crust:
Fit your crust into the pie pan, crimp the edges, and poke the base with a fork to prevent puffing.
Line with parchment and fill with dried beans or pie weights, then bake at 400°F (200°C) for 15 minutes.
For the filling:
Simmer pumpkin puree with soy or coconut cream, brown sugar, spices (cinnamon, ginger, nutmeg, clove), vanilla, and salt.
Cook for about five minutes to evaporate excess moisture and thicken the mixture.
Pour the hot filling into the pre-baked crust, then bake at 350°F (180°C) for another 8–10 minutes until slightly set.