PUMPKIN CUSTARD TART (VEGAN)
I wanted something special for my Thanksgiving Day dessert and I came up with this recipe. It takes a bit of time to do this pie, but the end result is worth the effort. The custard is creamy and luscious and the crust flaky and tender. I found that there was some custard and pie crust left over, so maybe make a few tarts with it.
Provided by Chef Joey Z.
Categories Tarts
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For The Crust:.
- In a food processor blend together the flour, and salt. Cut the butter up into tablespoon pieces and add all at once to the flour mixture and pulse off and on until the mixture resembles course meal.
- Add the water 1 tablespoons at a time through the feeding tube. Once you use up the 3 tablespoons stop the processor and test the dough. If it doesn't hold together add a little more ice water.
- Remember not to over work the dough as it will get tough.
- Once you are satisfied with the consistency of the dough, remove it and dump it onto your work surface and divide it into 4 portions.
- With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the margarine in the dough.
- Once you have done this put the dough balls back into one big disc and wrap tightly in saran or plastic wrap and place in the fridge to chill for 1 hour.
- When the hour is up, roll the dough out to a 15 inch circle on a lightly floured surface. Put the dough into your tart pan and let the edges hang over until you have the dough fitted properly.
- Trim the excess and leave about 1/2 inch of dough hanging over the edge, then fold it inside and press up against the inside edge of the tart pan. The edge of the dough should be slightly above the rim. Chill this for 30 minutes.
- Preheat your oven to 350'F at this point.
- When the dough is cold, prick the bottom of the dough all over with a fork and line with parchment that you cut to fit into the tart shell. Add weights and blind bake this for 25-30 minutes or until golden yellow.
- Once done, remove the parchment and weights and return the tart to the oven for another 15 minutes.
- Then remove from the oven and cool for about 1/2 hour.
- Keep the oven on at 350'F as you will need it to bake the pie further.
- Now make the filling for the pie.
- For The Pumpkin Custard:.
- In the bowl of a stand mixer, stir together the sugar, cornstarch, spices and salt. Once that's mixed, add the pumpkin, banana and non-dairy milk.
- Pour into your prepared tart crust and bake for an additional 45-50 minutes. Cool completely before cutting.
- Bon Appetit and Happy Thanksgiving!
Nutrition Facts : Calories 154.4, Fat 1.4, SaturatedFat 0.2, Sodium 326.2, Carbohydrate 34.1, Fiber 1.9, Sugar 20.4, Protein 3.7
PUMPKIN TART WITH PECAN CRUST
My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Provided by Jen
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
- Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
- Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g
VEGAN PUMPKIN PIE
Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.
Provided by justasfastasican
Categories Fruits and Vegetables Vegetables Squash
Time 9h55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
- Bake in the preheated oven until center is set, about 40 minutes.
- Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN CUSTARD PIE
Make and share this Pumpkin Custard Pie recipe from Food.com.
Provided by selfmadegirl
Categories Pie
Time 1h10m
Yield 6 big slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Mix all the ingredients together.
- Pour into 9 inch non-stick pan (or into premade crust if desired).
- Bake until set, about 60 minutes (check with fork at 45 minutes -- ).
Nutrition Facts : Calories 150, Fat 1.8, SaturatedFat 0.5, Sodium 406.4, Carbohydrate 31.9, Fiber 3.7, Sugar 19.6, Protein 3.7
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- While you don’t HAVE to blend this (you could just mix everything in a bowl), I find that the texture is much better when it is blended. Some pumpkin purees can be a tad bit lumpy or gritty, and a good blend will take care of this, and also make sure that arrowroot / cornstarch is evenly dispersed throughout the mixture.
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