I can't even count how many things I am thankful for in my life, but on my long list of friends, family, health and other gifts, pumpkin pie is most definitely included. Pumpkin is a flavor that always reminds me of the holidays and sitting around a fireplace with the people I love most. It encompasses fall and the inner warmth that comes with colder seasons. Maybe that's a lot to put on one dessert... but I think this pie can handle it!
This is the first time I've tried this particular recipe for vegan pumpkin pie and it was amazing! The texture is perfectly silky smooth and it is just bursting with flavor. My whole family absolutely loved it. It's also super easy to prepare, especially if you have a store-bought crust like I did.
Pumpkin Pie (recipe from here)
1 9-inch pie crust (I used Whole Food's whole-wheat vegan crust)
1 15-ounce can of pumpkin (or about 2 cups fresh cooked)
1 cup vanilla soy milk
3/4 cup sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
Preheat your oven to 350º. Mix all of the ingredients together in a food processor or blender, pour into the pie crust and bake for 60 minutes. Once it is out of the oven, let cool for about 10 minutes then stick it in the refrigerator for about an hour, or until you're ready to eat. Serve with vegan whipped cream, soy ice cream, or just eat it plain! Enjoy!