Baking Tips
Baking in a small kitchen can get complicated, but over the last few years of full-time RV living I’ve learned some tricks that can make it simpler.
- I buy pre-made pie crust and don’t have to worry about rolling it out on my tiny counter.
- I use my Vitamix Blender to mix the ingredients so I don’t need a separate mixer.
- I have a baking stone in my propane oven to keep the bottom of the pie from burning.
Ingredients
- 1 – 14oz can of pumpkin (not pie filling)
- ¾ cup full-fat coconut milk (from a can, not the carton)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 – 9” store bought vegan pie crust
- Vegan Coconut Whipped Cream
Instructions
- Preheat your oven to 350F (180C).
- Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the uncooked 9″ pie crust. Use a spatula to spread the pumpkin evenly. For best results let it chill in the refrigerator overnight.
- Bake for 60 minutes. Remove it from the oven. The edges might be slightly cracked and the middle will still look wobbly.
- Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.
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That looks quite yummy! I don’t have a propane stove but do have an microwave/convection. I’ve never tried pies in it (I’ve never had luck with pies even in my sticks and bricks–pies don’t like me LOL), but it bakes cakes and cupcakes beautifully. I might have to try this recipe and experiment with the oven to see how it turns out. This looks too delicious not to try.
Oh my this looks so good. The idea of putting a baking stone in your propane oven is fantastic. I can tell your a veteran at you RV lifestyle.
I love your hints and tricks for RV cooking and the pie looks amazing Julie