So the season between Halloween and the New Year for me is PUMPKIN EVERYTHING season and I LOVE IT!! The next few weeks I will be posting some easy vegan pumpkin recipes.
My Pumpkin Pie is WAY healthier than most...plus it's cruelty-free which ROCKS!! I like it "spicy" rather than "sweet" so if you like more sweet and less spice, add more sweet stuff and less spices :)
When I add on whipped "cream", mine is plenty sweet!! I have tried to make vegan whipped creams in the past with NO success, so I buy mine. I have tried both So Delicious Coconut, which I don't like because it tastes too coconuty and overpowers my pie, and Soyatoo Rice Whip which I LOVE!!! You can find both at most health food stores.
I have made my own crust before, and will again, but this time I didn't have the time, patience, or desire, so I found one with as few crappy ingredients that I could in the small town I live in. My advice: read the ingredients!! Not all are vegan!!
1 1/2 cans of 100% pumpkin
1/4 c brown sugar
1/4 c vanilla almond milk (unsweetened)
1/4 c grade B maple syrup
3 tbsp thickener like cornstarch or arrowroot (I used pancake mix because that is all I had in the house)
1 tbsp pumpkin pie spice
1 tbsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1. Preheat oven to 425
2. Whip syrup and thickener in a small bowl
3. Mix all other ingredients together
4. Combine both bowls of ingredients into one bowl
5. Put all the pie filling into your crust
6. Bake for 45 minutes
7. Cool for an hour
8. Refrigerate for an hour (at least)
for more easy vegan meals and snacks!