Coconut Pumpkin Pie ?!!

Yes! Coconut milk gives this pumpkin pie the richness and creaminess that is so lacking in those awful store-bought frozen vegan pies. Yeah, I had to throw mine out- don't even bother! At first, I was afraid that the coconut flavor would be weird with the pumpkin, but it's rather subtle, even more subtle if you use canned pumpkin, which has a stronger flavor than fresh. The texture is creamy, flavorful, and stands up to slicing (thanks to cornstarch and agar). If you don't like coconut at all, you should be able to substitute soy creamer.

Try it out, and let me know what you think!

I roasted my own pumpkin, using a sugar pumpkin which is a smaller version of the typical jack-o-lantern pumpkins used on Halloween. I simply cut the top off, halved it, scooped out the seeds (which I saved to roast), and put it in a 400 degree oven for about 20-30 minutes or until a knife goes in easily.

2 1/2 C. fresh roasted pumpkin
2 T. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg (I used freshly ground)
1/4 tsp. ground ginger
1 C. unrefined sugar
pinch of salt
1 can (13.5 oz) coconut milk
1/2 C. water
2 T. agar flakes

Spinz:
In a food processor or blender, add the pumpkin puree, cornstarch, cinnamon, nutmeg, sugar, and salt. Blend until smooth. Heat the coconut milk and water in a sauce pan until just simmering (do not allow it to boil). Dissolve agar flakes in the coconut milk, stirring often (5-10 minutes). Add the coconut mixture to the pumpkin mixture in the blender, and blend until smooth. Add to your pie shell and bake for 20-25 minutes until set in the center. Remove and let cool before cutting.