Thanksgiving Archive: Vegan Pumpkin Pie

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
Print Recipe  

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. Meanwhile, place the pumpkin in food processor or blender with remaining ingredients and process or blend until smooth.
4. 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

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.

My Mother's Vegan Pie Crust

My Mother's Vegan Pie Crust
Makes 1 pie crust
Prep time: about forty minutes
Print Recipe  

Ingredients
1/2 cup organic, non-hydrogenated all vegetable shortening
1 1/2 cups all purpose white pastry flour
1/2 teaspoon salt
4-6 tablespoons ice water

Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball (only add as much water as needed). Shape into balls. Wrap in plastic, and put in the freezer for thirty minutes or fridge for four hours or overnight.

Roll out dough on a floured counter. Don't over work it. The dough keeps for up to three days in the fridge or six months in the freezer.

Check Out My Recipe for "Rustic Peach Pie with Whole Grain Spelt Crust" Published on the Good Food Pie-A-Day Blog!

Divas, I have exciting news!

My recipe for "Rustic Peach Pie with Whole Grain Spelt Crust" was just published on the Good Food Pie-A-Day blog. I created this "healthier" take on the pie just for them. If you're not familiar with "Good Food" on KCRW public radio, it's an amazing food show hosted by Even Kleiman.

It's a huge honor to be published on their site. I can't wait for the upcoming pie contest, which Evan Kleiman hosts every year.

Click here for my recipe!