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
awildflowermorning.blogspot.com

• 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.