Pumpkin Pie – Plant-based pie with a traditional taste
Nov 21, 2016 | by Lisa Reynoso
This pumpkin pie tastes even better than the traditional eggs and milk one–at least I think so! Use your favorite crust, or leave it crustless for a naturally gluten-free pumpkin pudding (that’s where the topping is indispensable).
1/4 cup honey
1/4 cup flour
1/2 tsp ground cinnamon
1/4 cup finely chopped walnuts or pecans
1 15 ounce can unsweetened pumpkin puree
1/2 cup plant-based milk
1/4 cup cornstarch
1/2 cup maple syrup
1/2 tsp sea salt
1/4 cup evaporated cane juice
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla
1. Preheat oven to 375 degrees.
2. To make topping: In a small bowl, stir together all ingredients until crumbly and set aside.
3. To make filling: In a food processor or blender, add together all ingredients and blend until smooth.
4. Pour filling mixture into prepared pie crust (or for pudding, into a pie pan or any casserole dish). Sprinkle topping evenly over top and bake for 40-45 minutes. Remove and let cool.
5. Serve at room temperature. You can substitute sweetener, but the flavor will change and may not taste like a traditional pumpkin pie.
Chef’s note: Other liquid sweeteners may work, but keep the mixture more dry than wet or it will mix in with the pie and look funny. Also, you can sub the spices with a heaping teaspoon of pumpkin pie spice.