Happy Thanksgiving to all of my American friends! Although I do not agree with the biased history of "The First Thanksgiving", I do enjoy Thanksgiving as a time to relax and enjoy good food with great company. It's also never bad to remember what you are grateful for and to celebrate that!
I made this vegan pumpkin pie just for the occasion. It was so delicious! I haven't had a pumpkin pie in about two years, even though it is one of my favorite holiday treats. The recipe is from
Vegan Spoonful.
Ingredients:
- 1 unbaked pie crust (I used Marie Callender's)
- 1 15-oz can of plain pumpkin puree
- 1 cup plain nondairy milk (I used soy)
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Directions:
- Preheat oven to 350F.
- Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer.
- Pour into unbaked pastry shell, and bake for about 60 minutes. The pie
will still be jiggly when you take it out of the oven, but it will firm
up as it cools. Cool completely on a cooling rack, cover with plastic
wrap, and refrigerate for several hours or overnight before serving.
Serve chilled and top with vegan whipped topping if desired. Enjoy!
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clearly, cutting pie isn't something I'm very good at.... |