Autumn = alllll the pies
Happy Friday, guys! Who wants to crash on the couch all weekend with a big 'ol piece of pie?! COME. ON. This pie is maybe (definitely) the best Pumpkin Pie recipe I've ever had AND it's totally vegan. But not weird vegan where it tastes like an alternative version of your fav autumn delight. Like, it tastes just like your fav Pumpkin pie, but more pumpkin-y, spiced, and just bangin! #pumpkinpiegoalz
Pumpkin Pie is one of those things that just pop into my mind when I think of Fall. As soon as the season is approaching, I immediately think of flannels, crunchy colorful leaves, crisp air, and PUMPKINS! And with pumpkins come PIE! My fav type of pie to be exact.
A little story for ya: soooo two weeks ago I was away to the Poconos for the weekend, with my dad & Syd. There's this little place called "Village Farmer And Bakery" that we always stop at on our way home, known for their pies and hot dogs. It may sound totally random, but it's always packed out, and you can get a slice of Apple pie and a hot dog for $2.95! We've been going there since we were little kids and it's one of my favorite memories. But fast forward a bit to when I stopped eating meat and would just indulge in the apple pie by itself. And NOW I've given up dairy & eggs, which leaves me with nothing to order (butter in pie crust- blah blah). SO, I was super excited to just have a piece of pumpkin pie because what could really be involved in something so "simple"? Welp, my sister filled me in on the fact that pumpkin pie actually contains condensed milk & eggs. ( <\3 )
SO after my major heart break, I needed to make a vegan friendly version that everyone could enjoy! HOW COULD I LIVE MY LIFE WITHOUT THIS PIE?! And I needed to make sure it tastes exactly like the real thing, and good news- it does! It's just a tad more rich, which in my opinion is a greeeeeat bonus. SO here's my take on it + my fav graham cracker crust to spice things up a bit! ENJOY ya pumpkin heads! xx S.
| Vegan |
I N G R E D I E N T S:
- 1 15oz. can of Pure Pumpkin Puree
- 3/4 cup of Coconut milk (from a can, at room temp & shake well)
- 1/2 cup of brown sugar
- 1/4 cup of Cornstarch
- 1/4 cup of Pure Maple Syrup
- 1 tsp of Vanilla extract
- 2 tsp of Pumpkin Pie spice
- 1/2 tsp of Salt
- 1/2 tsp of Cinnamon
- Dash of nutmeg (optional)
GRAHAM CRACKER CRUST
- 14 graham crackers
- 1/2 cup of vegan butter, melted
CRUST: A little at a time, add your graham crackers to a blender or food processor. Blend until it resembles sand! Pour your 'sand' into a large bowl, and pour over your melted butter. Mix until evenly incorporated and coated. It'll look a bit dry, but thats normal! Spread out your mixtures throughout a 9 1/2 inch pie tin and set aside.
PUMPKIN!: Preheat your oven to 350° degrees Fahrenheit. In a blender, add in all of your pumpkin pie ingredients above (aside from the graham cracker crust, duuuh). If you don't have a blender, just make sure to whisk super well by hand. Blend well until all combined. Pour your mixture into the pie tin and pop it into the oven to cook for 60 minutes! When it's done cooking, let it set and chill for a good few hours in the fridge before diving in- I let mine sit overnight and it held perfectly together when making that first cut. MMMM gimme all this pie!