Pumpkin Pie

Thanksgiving is almost here!

I made my pumpkin pie this morning while everyone was at work/school.

I wasn’t able to find a vegan pie crust at the store, so I made my own. My mom used to tell me how hard pie crust

was to make, but this recipe took 10 minutes. It’s adapted from food.com

1 1/2 tbsp sugar

1/2 oil + mashed banana

3 tbsp rice milk

1. Place all dry ingredients in a large bowl.

2. Add rice milk, oil and bananas; mix with fork. *Instead of adding a 1/2 of oil like the original recipe called for, I

mashed up a banana and measured how much I had. I filled the rest of the measuring cup with oil.*

3. Roll on floured surface with a rolling pin.

4. Place dough in a pie pan and finish the edges.

Pumpkin Pie– my favorite fall desert.

Recipe adapted from Healthy Happy Life

This is the easiest pumpkin pie recipe I’ve ever tried. Even my mom’s go-to recipe (which is not vegan) is loads

harder than this one. This one only calls for 4 ingredients plus spices.

4 oz tofu cream cheese

15 oz pure pumpkin puree

3/4 cups cashews

1/2 cup pure maple syrup

3 packets of SweetLeaf Sweetener

1. Preheat oven to 375F.

2. Okay, so this part of the recipe called for raw cashews to be soaked in salt water for at least 6 hours. But I didn’t

have raw cashews, so I just used some pre-roasted, salted cashews that I found in the pantry. I let them soak for 10

minutes just to get the extra salt off of them, then drained them. And they worked fine.

*But if you do decide to use raw cashews, you have to soak them first.*

3. Mix the puree with the maple syrup, packages of SweetLeaf, and the spices.

4. Combine the pumpkin, cashews, and tofu cream cheese in the food processor.

5. Blend.

6. Pour into pie crust and swirl top with a fork.

7. Bake at 375F for 30 min. Cool. Place in fridge to firm before serving.

While I was waiting for my pie to bake, I made myself some breakfast. The best/worst part of vegan baking is that

you never have to worry about raw eggs and salmonella. That means that you can eat a lot of batter while you’re

waiting for things to bake.

As a result, I ate a ton of pumpkin pie batter while I was cooking and I couldn’t stomach anything else that was

sweet. So instead, I made sauteed vegetables and sprouted toast.