Delicious Fresh Vegan Pumpkin Pie
When you think of fall and Thanksgiving do you often think of turkey and pumpkin pie? I know it is not always easy for a vegan or pescatarian to fit in during the holiday family meals and keep traditions. But the pumpkin pie is one easy way to have your pie and eat it too!
This is an easy pumpkin pie recipe that will fool the carnivores at your next gathering.
Ingredients
1- small pumpkin pie pumpkin baked (*see below how to make pumpkin puree) or use-1- 15 oz can Sari Ann's Organic
Pumpkin filling
Equivalent of 2 eggs using Vegan Egg 100 r whisk vigorously
1/2 Almond or cashew milk and 1/2 cup pure maple syrup
3 tsp pumpkin pie spice
1/2 tsp salt
1- 9-inch frozen deep dish pie shell
Directions
Blend all ingredients except pie shell together thoroughly. Do not beat. Pour into pie shell. Bake 425 degrees for 15 minutes, then reduce temperature to 350 degrees and put back in for an additional 40-50 minutes, or until knife comes out clean when inserted in center of pie. Cool on rack. serves 6-8
This is an easy pumpkin pie recipe that will fool the carnivores at your next gathering.
Ingredients
1- small pumpkin pie pumpkin baked (*see below how to make pumpkin puree) or use-1- 15 oz can Sari Ann's Organic
Pumpkin filling
Equivalent of 2 eggs using Vegan Egg 100 r whisk vigorously
1/2 Almond or cashew milk and 1/2 cup pure maple syrup
3 tsp pumpkin pie spice
1/2 tsp salt
1- 9-inch frozen deep dish pie shell
Directions
Blend all ingredients except pie shell together thoroughly. Do not beat. Pour into pie shell. Bake 425 degrees for 15 minutes, then reduce temperature to 350 degrees and put back in for an additional 40-50 minutes, or until knife comes out clean when inserted in center of pie. Cool on rack. serves 6-8
*Fresh Pumpkin Pie Puree
Instructions
1. Preheat oven to 350°F.
2. Wash pumpkin and cut in half. Remove seeds and pith.
3. Sprinkle with olive oil and salt.
4. Place on a baking tray, and bake 40-50 minutes or until tender when pierced with a fork.
5. Allow to cool for 10 minutes and then scoop out pumpkin and puree the pumpkin.
6. To make purée, scoop pumpkin into a Vitamix or other high-speed blender or food processor and blend until creamy and smooth.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month.
Instructions
1. Preheat oven to 350°F.
2. Wash pumpkin and cut in half. Remove seeds and pith.
3. Sprinkle with olive oil and salt.
4. Place on a baking tray, and bake 40-50 minutes or until tender when pierced with a fork.
5. Allow to cool for 10 minutes and then scoop out pumpkin and puree the pumpkin.
6. To make purée, scoop pumpkin into a Vitamix or other high-speed blender or food processor and blend until creamy and smooth.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month.