Vegan Pumpkin Pie
This Vegan pumpkin pie recipe boasts a lovely, spicy flavor and makes a great finisher for any vegan holiday meal. In fact, my neighbors can personally attest to the fact that it passes muster even with non-vegans!
To avoid using processed soy, which can cause health problems, the recipe calls for coconut milk. For extra creaminess, you can refrigerate the can and allow the cream to rise to the top and solidify a bit.
Pour out the water from the bottom and you'll get a much thicker consistency. It means using two cans instead of one, but it might be worth it!
You'll need:
1 pre-baked vegan pie crust
2 cans of organic pumpkin, or the equivalent amount of home-cooked pumpkin
1 cup coconut milk
3/4 cup Turbinado sugar
1/4 cup organic corn starch
1 tbsp molasses
1 1/2 tsp ground cinnamon
1 tsp vanilla
1/4 tsp ground cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Filling - Blend all ingredients in a high-speed blender until the mixture is smooth. Pour into the crust and bake for 50-60 minutes. Check frequently and cover the edges of the crust with foil if they brown too quickly. Remove from oven and cool for 10 minutes before serving. Top with vanilla almond cream or vegan whipped cream
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