Thanksgiving 2013: Pumpkin Pie

Today’s recipe is a quick and easy vegan spin on the best part of Thanksgiving, which is of course the pumpkin pie. (:

Pumpkin pie has always been a special part of the Thanksgiving meal at my house, because my family has a recipe that was passed down from my Grandmother. It, of course, includes milk and eggs, which takes it right off the menu for me. In response, I’ve created a recipe that I think will be equally delicious. I can’t wait to share this recipe with you all!

Now, if you don't want to make a pie this week, try this dairy-free pumpkin pie made my Wholly Wholesome.

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Vegan Pumpkin Pie

The Crust

Ingrédients: 

12 gram crackers

8 tbs of butter

1/4 cup of brown sugar

~1/4 cup of water

Directions: 

1. Using a large spoon, break your cram crackers into a fine powder.

2. Mix in the softened butter and brown sugar until thoroughly mixed. 

3. Slowly ad that water until the crust reaches a dough like consistency. 

4. Kneed the crust into a pie pan, until it forms that shape of the pie crust. 

Set aside the pie crust, it's time to make the filling. 

The Filling

Ingredients:

2 1/4 cups of canned pumpkin (NOT pie filling)

1/2 cup of sugar

1/4 cup of soy milk

1 tbsp butter, softened

1/4 cup maple syrup

3 tbsp corn starch

2 tsp of vanilla extract

2 tsp cinnamon 

1/2 tsp nutmeg

Directions: 

1. Mix together the pumpkin, sugar, soy milk, butter, maple syrup, corn starch, vanilla extract, cinnamon, and nutmeg together in a large bowl. 

2. Pour this mixture into the crust and smooth over the top. 

Bake at 400* for 45 minutes or until a tooth pick comes out clean. 

When it comes out of the oven it looks and smells AMAZING. 

Enjoy! 

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