Vegan Sweet Potato Pie

Vegan Sweet Potato Pie w/Vegan Whipped Cream & Berries w/Chocolate Tofu Mousse

And now, for the vegan version of the Chopping Block Vegetarian Thanksgiving Sweet Potato Pie! It's basically the same recipe, but I didn't want to clutter the original version with too many notes. So here it is, reprinted for all my vegan friends!

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Vegan Sweet Potato Pie
For the filling:

1 pound roasted sweet potatoes, mashed (We used canned)
12 oz coconut milk
egg replacer for 2 large eggs (We used EnerG)
1/4 teaspoon fresh grated nutmeg
1 teaspoon cinnamon
3 tablespoons crystallized ginger, minced
1/2 teaspoon salt
1/4 cup sugar
1/2 cup brown sugar
1/2 recipe pie dough, using vegan subs for butter & shortening

Preheat oven to 425 degrees.
Roll out your pie dough so it fits into a 9 inch pie dish. Crimp the edges under and set aside.

Mix all ingredients together for the filling and pour into the prepared pan.

Place pie in preheated oven and bake for 15 minutes, and reduce heat to 350 degrees.
Continue to bake for another 40 to 50 minutes, or when a knife is inserted it will come out clean. (Our knife never came out clean. Our filling was boiling, and a skin formed on top, but the knife still came out wet. The filling didn't set for about an hour after we took it out of the oven, but it did eventually set.)

Remove from oven and let rest at room temperature for at least 1 hour. You can serve at room temperature or cold, with or without vegan whipped cream.

Notes:
In general:
- Crystallized ginger is easily found at Whole Foods or any specialty store
- Roast the sweet potatoes before starting. Approximately 2 potatoes per pound. Canned works fine too.
- Can also use pumpkin instead of sweet potato. It wasn't as good as the sweet potato, but it could have been better if we added pumpkin pie spices to it.
- Use a ricer to mash the sweet potatoes
- Food scales are a must in any kitchen!

For the filling:
- Add the egg replacer as late as possible because it tends to set fairly quickly.
- Don't stir the potatoes too much or they'll get gluey.
- Based on the above, the best order would probably be to mix everything but the potatoes & egg first. Then, when you're ready to pour the filling, add the egg relacer until blended, then finally the sweet potato. Fill the pie immediately.

For the crust:
- Use lots of flour on work surface & rolling pin to prevent sticking.
- Let dough temper 10 minutes before rolling so it's not too cold.
- Use the rolling pin to place the dough into the pie plate.

- Leave edges on when you add the filling, then use kitchen shears to cut the excess.
- Tuck the edges under before crimping.
- Cover the edges with foil at the beginning to protect it from burning.

- Pie is done when skin form on top and filling boils. Our filling did not set until it cooled down, about an hour after we took it out of the oven.