Vegan Pumpkin Pie

When you think of fall and Thanksgiving do you often think of turkey and pumpkin pie? I know it is not always easy for a vegan or pescatarian to fit in during the holiday family meals and keep traditions. But the pumpkin pie is one easy way to have your pie and eat it too!

This is an easy pumpkin pie recipe that will fool the carnivores at your next gathering.

1- 15oz can SariAnn’s Organic Pumpkin filling

Equivalent of 2 eggs using VeganEgg 100% plant-based egg replacer- in separate bowl add 4 level tablespoons plus 1 cup ice cold water whisk vigorously

1/2 Almond or cashew milk and 1/2 cup pure maple syrup

3 tsp pumpkin pie spice

1/2 tsp salt

1- 9-inch frozen deep dish pie shell

Blend all ingredients except pie shell together thoroughly. Do not beat. Pour into pie shell. Bake 425 degrees for 15 minutes, then reduce temperature to 350 degrees and put back in for an additional 40-50 minutes, or until knife comes out clean when inserted in center of pie. Cool on rack. serves 6-8

I hope you enjoy this recipe I would love to hear your feedback.I hope you have a blessed and thankful Thanksgiving holiday, filled with good food, family, and fun!

I appreciate all feedback so to leave a comment click on the Facebook link below:

https://www.facebook.com/dewolfeinteriors/

Katheryn de Wolfe-Walker is a licensed Interior Designer ID#320, with 25 years’ experience. De Wolfe Interiors works in all phases of residential and commercial design from turn-key projects to hourly design consultations, call 561-364-0074

dewolfeinteriors@comcast.net, www.dewolfeinteriors.com. 

Follow us on Facebook at https://www.facebook.com/dewolfeinteriors/  and/or Instagram at www.instagram.com/dewolfeinteriors