Kinda Thai Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/3 cup unsweetened soy milk (not low-fat)1/3 cup water1/3 cup brown sugar½ tablespoon cornstarch½ tbsp pumpkin pie spice3.3 oz creamed coconut (not coconut cream or milk!)½ cup pumpkin puree½ cup smooth peanut butterPastry for a single-crust 9'' pie, unbaked
Preheat oven to 425F.
In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.
Heat, whisking occasionally, until steaming.
Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.
Combine pumpkin puree and peanut butter in a large bowl.
Pour warm coconut mixture into bowl and whisk until smooth and thick.
Pour into pie shell, smoothing top.
Bake for 10 minutes. Reduce temperature to 350F.
Bake for additional 25 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Refrigerate 1 hour before serving.
Makes 10 Servings.
In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.
Heat, whisking occasionally, until steaming.
Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.
Combine pumpkin puree and peanut butter in a large bowl.
Pour warm coconut mixture into bowl and whisk until smooth and thick.
Pour into pie shell, smoothing top.
Bake for 10 minutes. Reduce temperature to 350F.
Bake for additional 25 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Refrigerate 1 hour before serving.
Makes 10 Servings.
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 179.3 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.3 g
- Protein: 4.4 g
Member Reviews
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CD4638155
This was really good and a different kind of vegan pumpkin pie from others I've tried. The second time I made it I used a smaller pie pan, upped the pumpkin to a full cup, and substituted almond butter for the peanut butter. Adults liked it better, but kids preferred the peanut butter version. - 11/23/14