{"id":715,"date":"2017-02-19T07:06:48","date_gmt":"2017-02-19T07:06:48","guid":{"rendered":"http:\/\/192.168.1.11\/vegan-pumpkin-pie\/"},"modified":"2017-02-19T07:06:48","modified_gmt":"2017-02-19T07:06:48","slug":"vegan-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/vegan-pumpkin-pie\/","title":{"rendered":"Vegan Pumpkin Pie"},"content":{"rendered":"

\n
<\/p>\n

<\/div>
\n

Ingredients<\/h4>
  1. Crust:<\/li>\n

    * 1c whole grain spelt flour\n* 1c unbleached all-purpose flour\n* 1\/4c sugar (or brown sugar, or Sucanat)\n* 2T ground flax seed\n* 1t ground cinnamon\n* 1\/4t kosher salt\n* 1\/2c almond milk\n* 1\/2c cocnut oil, melted (or Earth Balance)

  2. Filling:<\/li>\n

    * 2 1\/4c canned pumpkin\n* 1\/2c sugar (or brown sugar)\n* 1\/4c full-fat coconut cream (or almond milk) softened\n* 1T Earth Balance, softened\n* 1\/4c pure maple syrup\n* 3T arrowroot powder (or cornstarch)\n* 2t vanilla extract\n* 2t cinnamon\n* 1\/2t ground ginger\n* 1\/2t nutmeg\n* pinch of ground cloves<\/ol><\/div>
    \n

    Directions<\/h4>
    1. Crust<\/li>\n

      Preheat oven to 425 and grab 9″ pie dish. In a large bowl or\nstand mixer, mix dry crust ingredients. Pour in milk and melted coconut\noil. With an electric mixer, mix just until the dough forms into a efw\nlumps. Do not overmix. The dough should be moist, but not too sticky. If\nit’s too sticky work in a tiny bit of flour when rolling.\n

      On a non-stick mat or lightly floured surface, roll out dough\nuntil it’s a couple inches wider than the pie dish. Place pie dish on\ntop of dough and trim the edges leaving 1-inch around the edge. Gently\nroll the dough onto the rolling pin and then unroll over the top of the\ndish or just flip the baking mat over with the dish on top. Tuck the\nedges of the dough under and then crimp\/flute the edge using your\nfingers. Poke 12 fork holes into base and pre-bake the crust for 7\nminutes at 425. Roll out remaining dough and cut shapes with cookie\ncutters. Cover dough shapes with plastic wrap.

    2. Filling<\/li>\n

      In a small bowl or mug, whisk together the maple syrup and\narrowroot powder. In a large bowl, whisk together all ingredients,\nadjusting spices to taste.

    3. To Bake<\/li>\n

      Scoop the filling into crust and smooth. Add cut-outs on top.\nBake for 45 minutes at 350. Remove and cover crust edges with tinfoil or\ncrust shield. Bake for another 15 minutes. Place on cooling rack for 1\nhour. Transfer to fridge to set for a minimum of 3 hours or overnight.\n(this is very important!)<\/ol><\/div>
      \n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/715"}],"collection":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":0,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}