So, two pretty important things happened today. The first is that my precious little newbie newborn somehow turned one month old. It has without a doubt been the best and most fulfilling month of my life. He brings me so much joy.
The second really important thing that happened today is that I made vegan pumpkin pie. Two pies, to be honest, just to make sure it was juuuuuuust right.
Pie in general is tricky and scary. So making vegan pie feels nearly impossible. But it’s not, and when you do it right it is amazingly delicious.
Vegan Pumpkin Pie
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Ingredients (8 servings)
2 sleeves graham crackers (approx 12-15 sheets)
1/2 cup coconut oil, melted
1 tbsp brown sugar
For the Filling
1 can pumpkin
1 package silken tofu
1/2 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp kosher salt
To make graham cracker crust, start by adding graham crackers to a large Ziploc bag and then pounding with a fist or mallet until crushed into small pieces.
Combine graham cracker crumbles with melted coconut oil (liquid) and brown sugar, and pour into pie pan. Press graham cracker mixture evenly around the sides and bottom of the pan to form a pie shell.
For the filling, combine all ingredients in a stand mixer or blender and mix until smooth.
Pour pie mixture directly into crust and fill until there is just a small edge of crust remaining at the top.
Bake at 375 degrees for 45-50 minutes, or until middle appears to be set. You can test for doneness by giving the pan a little shake – if the middle is really jiggly, it still needs more cooking time.
Allow pie to cool completely and serve at room temperature with a big dollop of vegan whipped topping.
Vegan Whipped Topping
Prep Time: 10 minutes
Cook Time: none
Vegan whipped topping is one of those things that sounds hard to find, but is actually so easy to make. Who knew coconut cream could be whipped into such a delicious dessert topping? I think it might actually be better than the original.
Ingredients (8 servings)
- 1 can regular coconut milk
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using.
Add can to a bowl and scoop coconut cream out into a stand mixer.
Add powdered sugar and vanilla, and mix on high with a whisk until the mixture becomes a whipped cream-like consistency.
Refrigerate until ready to use, and then scoop on top of your favorite dessert. Like pumpkin pie!
The sweetness of the graham cracker crust, the creaminess of the filling, and the delicious cool whipped topping – there is truly nothing better this time of year.