Vegan Pumpkin Pie

Last but not least, the favorite dish of the day…

Pumpkin Pie

For this dish, Reed and I only used the filling part of this recipe by minimalist baker. The crust we used was Reed’s secret family recipe (shhhh…) with dairy butter replaced with vegan butter.

You can use any pie crust recipe you choose by replacing the dairy butter with vegan butter and adding a bit of xanthan gum. Or, you can leave out the crust and make pumpkin pudding.

We simplified this recipe as well, so our version is as follows.

• 1 cup pumpkin puree
• 3 1/2 Tbsp cornstarch
• 1/3 cup sugar (raw or granulated)
• 1/2 tsp pumpkin pie spice
• pinch sea salt
• 1 2/3 cup unsweetened milk (any kind, though I’d recommend almond or dairy)
• 1/2 tsp vanilla extract

• To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
• Add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding – otherwise a film will form.
• After preparing your crust (including making and baking it for about ten minutes) pour the filling into the crust. Let chill overnight.