Last week we gave you a delicious and simple recipe for vegan pumpkin cheesecake. Following that trend as we lead up to Thanksgiving, this week we have a really simple vegan pumpkin pie recipe for you (would Thanksgiving be complete without this dessert?). Not only is this pie completely dairy-free, it doesn’t use any tofu like some of the vegan pumpkin pie recipes do (something that doesn’t always taste quite right in pie). And, best of all, it will only take you 15 minutes or less to assemble and get into the oven.
Here are the ingredients you will need:
2 cups solid-pack canned pumpkin (or real pumpkin which has been drained)
1 cup non-dairy milk (preferably a rich soymilk)
3/4 cup brown sugar or Sucanat
1/4 cup cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Blend all ingredients in a blender or with a mixer. Pour into a vegan graham cracker crust and bake at 350 for 60 minutes. Cool on a rack, then refrigerate overnight before serving.