Last but not least... dessert!
What's Thanksgiving without pumpkin pie?! Well, Vegansgiving dare not disappoint!
So here's the thing. I suck at making pie crusts. I don't know why. I have a bevy of culinary skills in my repetoire. Pie crust making just isn't one of them. Bagels? check. Donuts? Check. Cakes and cupcakes? Check. Sugar cookie cut-outs? yep, that too. I've tried a few times, and they come out fine, but it's always a hassle, and not worth all the effort. I'll keep working on it, but for dinners that involve a lot of other dishes, I'll just stick with the pre-made crust of the vegan variety. I used Immaculate Baking Co.'s crusts, which I found at The Bin, and they worked out well, and tasted good too. Especially with a pumpkin pie, who cares about the crust? It's all about the filling.
I could have drank this filling.
I found this recipe on the VegetarianTimes website, and it had a lot of rave reviews, so I thought I'd trust the VT folks on this one. It is also tofu-free, which is cool. No fermented beans in MY pie, dammit! Okay, so I don't really have anything against tofu, but yanno, soy is in a LOT of stuff, and I think too much of any one thing is no good, so if I can avoid using soy sometimes, I take that opportunity. Oh, and some of the reviews said this one was better than ones they had made with tofu.... but it's TOTALLY about the health thing too, guys!
We also made an awesome apple pie with a gingerbread crust courtesy of Isa Chandra Moskowitz, and pumpkin donuts, but we gobbled those up before we had a chance to document their greatness in digital history. We'll just *have* to make them again... such a chore to eat spicy gooey goodness!
2 cups canned pumpkin or homemade pumpkin puree
1 cup soymilk or rice milk
3/4 cup sugar (I used turbinado)
1/4 cup cornstarch (I used arrowroot)
1/2 T. molasses
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground or fresh grated nutmeg
1/4 tsp. ground allspice
Preheat oven to 425 degrees.
Mix all the ingredients until nice and smooth. Pour into prepared crust, and bake 10 minutes.
Reduce heat to 350 degrees. Continue baking until filling is set, about 50 minutes. Set on a wire rack to cool completely, and refrigerate overnight before serving.