As I’ve stated, I was raised vegetarian and for the first 18 years of my life didn’t eat meat. Around college, I ventured into eating chicken, turkey and fish as I still do now (although it’s sporadic).
My good friend Jackie, is vegan and an incredible cook. She particularly, loves to bake.
With that being said, for this Fall and Thanksgiving season I shadowed her while she made a vegan pumpkin pie for our friends. It is delicious and quite pain free. This is a delicious showstopper recipe for your Thanksgiving dessert menu.
Vegan Pumpkin Pie:
You Will Need:
- Can of organic puree pumpkin (15 0z)
- Package of silken, soft tofu (1/3 cup)
- Tofu cream cheese (1/2 cup)
- 1 unbaked graham cracker pie, vegan
- Flour (2 tbs)
- Vanilla extract (1 tsp)
- Cinnamon (1 tsp)
- Ginger (1 tsp)
- Nutmeg (1/2 tsp)
- Brown Sugar (1/2 cup)
- Egg Replacer (2 tbs)
Preheat the oven to 425°.
Combine all ingredients in large mixing bowl. Mix with hand-mixer on medium speed until smooth and incorporated.
Pour the pie filling into the graham cracker pie crust. Sprinkle with cinnamon for extra delight.
Put the pie into the oven for 10 minutes at 425°. After the 10 minutes are complete, reduce the heat to 350° and cook for an additional 30 minutes. Let the pie cool (around ~30 minutes).
I have to say I didn’t even notice was vegan and if you have a dairy intolerance, this is a great option. Everyone loved it!
Serve with vegan vanilla ice cream or vegan whip cream. We drank chai with it, highly recommended.