Pumpkin Pie

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Pies are a special part of the holiday season.  We love pumpkin pie, and usually make it several times throughout the winter months. Whenever you make it, this pie has a nice texture and good flavor.

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I usually tell people who are celebrating their first plant-based holiday to season the pie the same way they always did in the past, that way it will be more familiar to your family and the transition will be smoother.  For a richer pie, just decrease the water to 1/2 cup and increase the coconut milk to 1 cup.

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Pumpkin Pie

Servings – 8 for a 9" pie

Ingredients:

1/2 cup raw cashews

1/2 cup water

1/3 cup evaporated cane sugar or brown sugar

1/4 cup cornstarch

1/2 cup pure maple syrup

1 tsp vanilla

1 tsp cinnamon

1/4-1/2 tsp ginger powder

1/2 tsp salt

1 15 oz. can Libby’s Pumpkin

1/2 cup full-fat coconut milk

any other spices that are special to your family

 


Instructions:
  1. Preheat your oven to 350°.
  2. Combine the first group of ingredients in blender and blend until the nuts are smooth and creamy, adding any spices your family prefers.
  3. Then add the pumpkin and coconut milk and mix well.  Do not over blend. You do not want to aerate it.
  4. Prepare the Whole-Wheat Pie Crust or the Oil and GF-Free Crust for a 9″ pie plate. You could also use a purchased whole-wheat crust; they are usually smaller so you will have filling left over.
  5. Pour the filling into the unbaked crust and BAKE at 350° for 55-60 minutes on a lower rack of your oven. Do not overcook or filling will crack and pull away from the crust; it will firm up as it cools.
  6. When it has cooled completely, chill it for 2-3 hours before serving. Delicious with vegan vanilla ice cream or coconut whipped cream.

Notes: