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1.
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Put an oven rack at the lowest position in the oven.
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2.
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Put a baking sheet on that lowest oven rack.
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3.
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Preheat oven to 400 degrees F. 4.
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Put the pie crust into a standard size pie tin.
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Line pie crust with foil in the middle and up the sides.
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Put a layer of pie weights or pennies on the foil.
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5.
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Bake the pie crust on the baking sheet for 15 minutes.
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Remove it from the oven.
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6.
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Remove foil and weights/pennies.
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Rotate the pie crust when you put it back in the oven, and bake for 5 to 20 more minutes until crust is golden brown and crisp.
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Take the pie crust and baking sheet out of the oven.
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7.
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Reduce the oven temperature to 275 degrees F. 8.
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While the pie crust is baking, put the soy flour into a small mixing bowl.
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Add the first amount of water and mix with a spoon.
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Set this mixture aside.
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9.
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Blend The Vegg Vegan Egg Yolk with the second amount of water in a blender until well mixed.
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Make sure to use a blender because hand mixing will not work!
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10.
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Combine the Vegg Vegan Egg Yolk mixture, soy flour mixture, full-fat coconut milk, unsweetened coconut milk, cornstarch, and vanilla in a medium mixing bowl.
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Whisk together until smooth.
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Set aside.
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11.
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Combine pumpkin or butternut squash puree, sweet potato, sugar, maple syrup, pumpkin pie spice and salt in a heavy-bottomed stockpot (I use an 8-quart stockpot).
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Bring to a sputtering simmer over medium heat.
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12.
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Simmer the pumpkin mixture for 15 minutes on medium heat, stirring constantly and mashing any bits of sweet potato against the sides of the pot, until shiny and very thick.
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During the last minute or two, the mixture should be stiff and so thick that its pretty difficult to stir.
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Use a spatula to scrape the the bottom, sides, and corners of the pot as you stir.
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If youre using butternut squash, this process may only take 10 minutes.
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13.
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Remove pot from heat and whisk in the liquid mixture until well mixed.
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14.
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Strain mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle to press the mixture through the strainer.
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Dont get too fussy about thisyoull end up with a layer of pumpkin and potato bits that dont easily strain through.
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Thats OK. Just stop once youve got the liquid-like parts out.
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15.
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Whisk the strained mixture again.
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16.
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Pour the mixture into the warm pre-baked pie crust.
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17.
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Smooth the top of the pie filling with a spatula.
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18.
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Fill a roasting pan with about 1/2 inch of hot water.
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19.
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Carefully put the roasting pan on the lowest oven rack.
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20.
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Bake pie on the rack above the roasting pan at 275 degrees F, until an instant-read thermometer inserted in the center reads 170 degrees F. For me, this takes 1 hour and 40 minutes or so when I fill a crust with all the filling.
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Check on your crust during baking; if it starts getting too brown, cover it with foil.
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21.
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Turn off the oven.
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Crack the oven door open with a wooden spoon.
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Leave the pie in the oven to cool.
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22.
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After the pie cools to room temperature (about 2-3 hours), refrigerate it uncovered for several hours to help it firm up some more.
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Notes: 1.
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I just microwave a sweet potato using the Better Homes and Gardens method until the potato is tender.
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Then I slice open the skin, discard the skin, and use the cooked sweet potato in this recipe.
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You dont even need to mash it first.
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2.
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If you make homemade pumpkin puree, make sure to drain the pumpkin puree overnightjust set it in a sieve over a bowl.
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If you want to simplify, and have a pie that tastes more pumpkiny than pumpkin, use roasted and pureed butternut squash.
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It has less water content than pumpkin, so you dont need to let it drain overnight.
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3.
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I adapted the Cooks Illustrated pumpkin pie recipe from 2008 to make it vegan.
