So I know, I know… Thanksgiving and the holidays have already passed us by yet here I am posting about green bean casserole and pumpkin pie… does February mean that a post about pumpkin pie shouldn’t be allowed?! No way! This year the holidays are extended. (:
Basic Pumpkin Pie
2 1/4 cup pumpkin puree (about 1 and a half cans, but get more just in case you do what I did and dump an entire can in the sink… WHOOPS!!)
1/2 cup vegan granulated sugar
1/4 cup unsweetened original almond milk
1 Tbsp. Earth Balance, softened
1/4 cup brown rice syrup (or any liquid sweetener you prefer)
3 Tbsp. arrowroot (or cornstarch)
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Pinch sea salt
1 pre- or homemade crust… I opted for the pre made vegan crust from Whole Foods Market…
In a small bowl, combine the brown rice syrup and arrowroot. Mix well and set aside.
In a medium mixing bowl, combine all other ingredients. Beat well with a whisk or wooden spoon (or both). Beat in the arrowroot mixture, being sure that no lumps remain.
Pour the pumpkin pie batter into your crust. Bake for 45 minutes in a 350 degree preheated oven. After 45 minutes, if needed, cover the crust with some foil to proven excessive browning, and bake an additional 15 minutes.
Remove from the oven and set on a cooling rack. Do not even think about cutting into this pie until is is completely cooled then chilled for at least 3 hours. Yes folks, this must be made ahead of time!! Cooling the pie overnight is optimal!! But be careful the next day not to accidentally drop the pie (true story). Seriously… from spilling pumpkin into the sink and dropping the pie, I’m surprised it made it out alive. But it did. And it was delicious. Enjoy!!!