Vegan Pumpkin Pie

It's creamy. It's tasty. It's full of fall and holiday flavor! Whether it's for your holiday dessert or just an ordinary meal, you'll never regret making this delicious pumpkin pie.

Filling Ingredients:

1 3/4 C pumpkin purée (14 oz can)

3/4 C full-fat coconut milk (shake can before using)

1/2 C brown sugar

1/4 C cornstarch

1/4 C maple syrup

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp salt

Crust Ingredients:

3 C all-purpose flour

3 T sugar

1 1/2 tsp salt

1 C canola oil

4 1/2 T soymilk

Instructions:

Preheat your oven to 350°F (180°C).

Crust - Sift together flour, sugar, and salt. In a measuring cup, combine the oil and milk, then whisk together with a fork. Add the wet mixture to the dry mixture and mix with a fork until the flour is completely dampened. Press the dough with fingers to line your pie plate. Crimp edges.

Filling - In a blender or large bowl, add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix well.

Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.

Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked, and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Amy's Happy Tummy

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