Thanksgiving doesn't feel right unless there's pumpkin pie.
At least, that's how I feel, and I know that I'm not alone.
I stumbled upon this recipe for Vegan Pumpkin Pie last year, while staying with my parents in Virginia. I had limited ingredients to work with (no eggs) and a craving for pumpkin pie. Scarcity is often the mother of invention.
I actually like this vegan pie better than regular pumpkin pie. There's something about the almond butter and the molasses and other great ingredients that gives it an amazing richness you wouldn't expect from something without eggs and butter.
This year, we're all headed to Des Moines to celebrate T-Day with my husband's family. And I'm happy to report that for the first time ever, both the Original Diva (my mother) and the Wine Lover (my father) will be trekking to the midwest to partake in the festivities. It shall be memorable, to say the least.
And I'm already menu planning with both mothers, and this pie will be on the table.
So without further ado, here's the recipe.
Vegan Pumpkin Pie
Adapted from "Vegan World Fusion Cuisine"
makes 1 nine inch pie
baking time: one hour
- 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.
Serve with Maple Tofu Vegan Whip Topping