Pumpkin Pie

Last week, I announced a ‘Veganize Thanksgiving Recipe Challenge’ where I asked readers to comment with their requests for vegan versions of Thanksgiving favorites. Anne wrote in with a request for vegan mashed potatoes and so yesterday I posted the Garlic Mashed Potatoes recipe that will go wonderfully with the Mushroom Gravy. Holly wrote in with a request for pumpkin pie and so today’s recipe is for a vegan pumpkin pie. I’ve made vegan pumpkin pies before, but I have always tried the tofu route for the filling and, honestly, I’ve been less than impressed. When Holly requested pumpkin pie, I knew I did not want to make a tofu pumpkin pie again. So I scoured the internet, looked at dozens of vegan and non-vegan pumpkin pie recipes and settled on a recipe that combines bits from a number of recipes. The result, I think, was a success! The recipe is below. Any last minute requests for a vegan version of your favorite Thanksgiving dish?

The Recipe

Makes 1 9-inch pie

1 9-inch basic pie crust, unbaked

1 15-0z can pumpkin puree

1 cup vanilla coconut milk drink

1/2 cup brown sugar

1/4 cup vegan white sugar

1 Tbls molasses

1/4 cup cornstarch

1 1/2 tsp cinnamon

1 tsp powdered ginger

1/4 tsp nutmeg

1/4 tsp ground clove

1/2 tsp salt 

Preheat the oven to 425 F. In a large mixing bowl, mix the pumpkin, coconut milk drink, molasses, and sugars. A note about coconut milk: This is not the coconut milk from a can, it’s the coconut milk from a carton in the soymilk section of the grocery store. It has almost no coconut flavor, but is creamy and low-calorie:

 In a separate small bowl, combine the cornstarch, spices, and salt. Add the dry mixture to the wet and whisk well to combine.

Pour into the prepared pie crust shell. Smooth out the filling so it is even.

Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake for 50 minutes or more. I ended up baking this pie for well over an hour to achieve the done-ness of the filling I wanted. The top of the filling should get a cooked film on it and, when you touch it gently, should feel springy and not come off on your finger.