Now that the election and Halloween have finally passed us by, its time to focus on the important things: Thanksgiving! Thanksgiving can be a rough time for us vegans, as the holiday is centered around a turkey. However, there are many items that can be made vegan so that your holiday feast will not be shorthanded. From now until Thanksgiving we will feature some of our favorite holiday vegan recipes. This week’s will be the traditional and necessary vegan pumpkin pie! Make it anytime of the year, but trust us any omnivore family member will not know the difference, even your mother will approve. Plus its easy to make!

Vegan Holiday Pumpkin Pie

Prep Time: 20 minutes   Bake Time: 1 hour

Pie Crust:
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbls of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)

Filling:
3/4 lb Soft Tofu
2 Cans of Organic Canned Plain Pumpkin
1 Cup Organic Brown Sugar
1/3 Cup Vegetable Oil
1 1/2 Tbls Molasses
1 tsp Pure Vanilla
1 1/2 tsp Cinnamon
1 tsp Salt
3/4 tsp Ginger

Pre heat the oven to 350 degrees. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the crust in a 9 inch pan and use your fingers to make even patterns in the dough.

In a blender, food processor, or with a hand mixer blend all filling ingredients until the mixture is smooth. Spread remaining tablespoon of margarine on the crust and pour in the filling. Bake for a total of 1 hour and let the pie cool before serving. For an extra treat serve with vegan whipped cream or your favorite soy/rice cream.

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