Monday, December 27, 2010

Meatless Monday: Vegan Pumpkin Pie

Vegan Pumpkin Pie
Wow, have we had some weather! Snow, snow, wind, and more snow!

To quote Shakespeare, "Blow, blow, thou winter wind; Thou art not so unkind."

Or put simply, we ain't goin' nowhere today. We're scraping the bottom of the cupboard, but thankfully we're equipped for Meatless Monday. Planning to make Curried Lentils with Butternut Squash, a riff on this dish posted last week.

I suppose it's good to have some time to cocoon, to slow down, to remember the important things in our lives. Keep that in mind that when you're digging out your driveway, or spending the night in La Guardia, or getting soaked yet again in LA.

In honor of the holidays, and my new baking interest, here's a fabulous recipe for Vegan Pumpkin Pie that I made with my mother the other day. This is how it went down. First, she panicked because we had run out of eggs. Then I suggested she make a vegan version of the pie (I LOVE vegan baking). She pulled out a  fabulous cookbook called, "Vegan World Fusion Cuisine" by Mark Reinfeld and Bo Rinaldi, which contained a great pumpkin pie recipe.

Even before this pie went in the oven, we were eating the filling (totally safe with vegan baking) and exclaiming over how delicious it tasted. What else? This is a totally healthy pie recipe. The filling is primarily made with pumpkin, almond butter, and an array of spices and natural sweeteners.

I'm never making regular pumpkin pie again!

Vegan Pumpkin Pie 
Adapted from "Vegan World Fusion Cuisine"
makes 1 nine inch pie
baking time: one hour
Print Recipe  

1 recipe My Mother's Vegan Pie Crust
1 can of pumpkin (15 ounces)
3/4 cup almond milk
1/4 cup almond butter
1/4 cup maple syrup
1/4 cup sucanat
3 tablespoons molasses
2 tablespoons arrowroot powder
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom powder
1/4 teaspoon allspice powder
1/4 teaspoon nutmeg, ground
1/8 teaspoon clove powder

Preheat oven to 350 degrees.

Prepare crust and press into the bottom and sides of a 9 inch pie pan. Bake for 10 minutes. Remove from oven and set aside.

Meanwhile, place the pumpkin in food processor or blender with remaining ingredients and process or blend until smooth.

Pour mixture into pie crust and bake until top is firm to touch, approximately one hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.

Optional serving suggestions
Serve with Maple Tofu Vegan Whip Topping.


  1. I'm not vegan but I've flirted with the idea of vegan baking...why not, right?! Jen, this looks so good! I am going to make it. Cannot wait.