I know, I know. I missed the mark on this one. I'm posting a pumpkin pie recipe after thanksgiving. What good am I? But really, pumpkin pie shouldn't be reserved strictly for thanksgiving, who comes up with this stuff? I mean, good pie is good pie and dates shouldn't really factor into it. Toss out that pumpkin pie misconception that says it's to only be eaten for Thanksgiving and get ready to sink your fork into this glorious pumpkin delight.
Convincing am I?
The truth is, I've never made this pie before and it wasn't until Thanksgiving day that I finally got around to whipping it up. I didn't want to steer anyone in the wrong direction by prematurely posting a recipe that could possibly turn out to be merely mediocre, so I took the risk and waited. Well, turns out this pie is pumpkin perfection. It was featured on the Post Punk Kitchen and is also featured in the cookbook Vegan Pie in the Sky. This recipe is a Myra Kornfeld original, author of Voluptuous Vegan.
But honestly it really is okay to eat pumpkin pie in December- I did so yesterday and it was glorious.
1 prepared pie crust, prebaked as per pie crust instructions
3 cups roasted sugar pumpkin or 3 cups worth of canned pumpkin*
1/2 cup pure maple syrup
1/2 cup plain unsweetened almond milk
4 teaspoons vegetable oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 /4 teaspoon ground nutmeg
Pinch ground cloves
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder*
*To roast the sugar pumpkin simply cut in half and scoop out seeds. Place on a greased baking sheet and roast at 350°F for 45-50 minutes, until the flesh is soft.
*Agar powder and flakes are not interchangeable in this recipe, you can purchase powder through amazon or your local health food store.
Prebake the pie crust according to package instructions, set aside.
Preheat oven to 350°F.
In a blender, pulse together the pumpkin, maple syrup, almond milk, vegetable oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch and agar powder until smooth.
Pour into the prepared pie shell and bake for 60 to 65 minutes until the center looks semi-firm. If the crust looks like it is browning too quickly place a crust protector or tin foil over the edges and continue to bake.
Remove from oven and cool at room temperature for 30 minutes, then move the pie to the fridge to continue cooling for a minimum of 4 hours before slicing.
Search by Ingredient: