Friday, November 23, 2012

My New Favorite Vegan Pumpkin Pie Filling

Pumpkin Pie and Raisin Pie, ready for Thanksgiving dinner.
Thanksgiving dinner turned out to be a great success.  The table was surrounded by gluten-free, vegans, my soy, flax, and lentil -free friend, my peanut and almond -free daughter.  It was a challenge to make food everyone could eat, but we were successful.  But with that combination of people I couldn't make my regular pumpkin pie recipe, because it contains soy and flax.  I searched and thought until I came up with what I thought to be the perfect recipe.  And it is now my new favorite.  I hope you enjoy it too.

My New Favorite Vegan Pumpkin Pie Filling
  • 2 1/4 cup canned pumpkin
  • 1/2 cup natural cane sugar, such as Florida Crystals
  • 1/4 cup full-fat coconut cream
  • 1/4 cup pure maple syrup
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • pinch of ground cloves
Mix together all the ingredients until smooth.  Pour into a pre-baked pie crust.  Bake 45 minutes at 350 degrees.

Note:  The dark colored pie in the photo is a raisin pie, made with a recipe from My Cozy Kitchen blog.  It was delicious, and we will make it again too.  I found it very easy to make, once you have a pie crust.  Gluten-free pie crust is another story, that I'll write about in another post sometime.

1 comment:

  1. Delicious! Thank you for sharing your pumpkin pie recipe --- and for "testing" that yummy raisin pie!


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