Friday, November 29, 2013

Pumpkin Pie

 I love anything pumpkin-flavored during this time of the year.  I put pumpkin spice seasoning in my coffee and I ate as much as the pumpkin-flavored goods from Trader Joe's as I could.  The pumpkin butter is amazing by the way, and I ate it on pumpkin bagels.  Yum.

Anyway.  I wanted pumpkin pie so bad, so I set out on a mission to make a dairy-free version.

Here it is!  Vegan pumpkin pie for Thanksgiving!  Also pictured is Aunt Datha's delicious apple pie.  The recipe is from, but I only used the filling part.  I cheated and used a pre-made graham cracker crust.

Pumpkin Pie Filling (from

  • 2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
  • 1 cup low-fat soymilk or rice milk
  • ¾ cup granulated sugar cane syrup
  • ¼ cup cornstarch
  • ½ Tbs. dark molasses or to taste
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. grated nutmeg
  • ¼ tsp. ground allspice

Preheat oven to 425°F.

To make Filling:
5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.

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