Autumn has finally reached North Carolina! In recent years, autumn has only lasted for what feels like 3 or 4 days before turning into full-on winter. I'm keeping my fingers crossed that the lovely, mid-60s and slightly windy weather stays a bit longer here. I love overcast days with a bit of a breeze - perfect for jeans, a sweater, a mug of tea and a book or a knitting project. What do you love about autumn weather? What activities/scents remind you of the changing seasons?
For me, pumpkin pie is the quintessence of autumn. I came up with this recipe on a whim and tested it a few times. I even gave out samples to a vegan and non-vegan friends and family members (while I also may have eaten nearly a whole pie all by myself . . .), who all gave me great reviews. This recipe is so easy and tasty that I honestly don't know why I shouldn't make this pie year-round.
So when you catch me in mid-April whipping up some seasonally-inappropriate pumpkin pie, don't tell me I didn't warn you!
For me, pumpkin pie is the quintessence of autumn. I came up with this recipe on a whim and tested it a few times. I even gave out samples to a vegan and non-vegan friends and family members (while I also may have eaten nearly a whole pie all by myself . . .), who all gave me great reviews. This recipe is so easy and tasty that I honestly don't know why I shouldn't make this pie year-round.
So when you catch me in mid-April whipping up some seasonally-inappropriate pumpkin pie, don't tell me I didn't warn you!
Felicity's Foolproof Vegan Pumpkin Pie
(makes 1 delicious pie)
Ingredients:
Directions:
(makes 1 delicious pie)
Ingredients:
- 1 pre-made, vegan pie crust (I used Keebler’s “Ready Crust: Graham”)
- 5 tablespoons of maple syrup
- 1 cup of almond or coconut milk
- 3 tablespoons of cornstarch
- 1 can ( = 15 ounces) of pumpkin purée
- 1 tablespoon of vegetable oil
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of allspice or pumpkin pie spice
- ¼ teaspoon of salt
Directions:
- In a saucepan, combine the maple syrup, almond milk and cornstarch.
- Stir the solution over a simmering until the mixture becomes a thick paste.
- Turn off the heat and stir in the pumpkin purée, oil, vanilla, cinnamon, nutmeg, allspice and salt.
- Preheat the oven to 350˚F. Pour the pumpkin filling into the pie crust and bake for 15 minutes (or until the top of the pumpkin filling turns dark orange).
- Remove the pie from the oven and let it cool to room temperature. Store it in the fridge for 12 hours for it to fully set. Keep the pie refrigerated for the rest of its life (which is 2-3 days).
