Thanksgiving has the best menu of any holiday by far, which can make dietary restrictions a bummer come November (the only time it occurs to me to miss turkey). Fortunately, the best fall food, meaning pumpkin, can still be served in a million delicious, vegany ways. And pumpkin pie totally has a place on everyone's table!*
This pie recipe, while falling under the category of several health-conscious headings, is by no means light (a person could probably live off one of these guys for a week!). Rich ingredients are used to attain the same consistency as any dairy-filled pie, which results in a higher calorie count - see notes below.
This is suggested as a holiday dessert that can be enjoyed by every Thanksgiving family stereotype, from the uncle who is anti-tofu on principle, to the cousin who just read that gluten will kill you, to the visiting vegan college kid and her weird boyfriend.
*Okay, unless you are allergic to nuts. Than you shouldn't be in the same room with this pie.
- 2 cups pumpkin
- 2 cups coconut milk
- 1 cup cashews
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 Tbs molasses
- 1 Tbs pumpkin pie spice
- 4 Tbs arrowroot dissolved in 4 Tbs water or 4 tsp egg replacer dissolved in water (See Step 6 for more on these options)
- 1 1/4 cup pecans
- 1 Tbs brown sugar
- 2 Tbs Earth Balance (soy/gluten free butter substitute)
- Coconut whipped cream
- Pumpkin seeds
Makes 8 Servings
Notes on Calories
This is a pretty high calorie recipe (half are from the nuts) so a few suggestions if you want to reduce that...
- Using a ready-made pie crust instead of pecans can cut about 100 calories per serving (assuming wheat isn't an issue)
- Lite coconut milk will reduce each serving by 60 calories
- The cashews account for about 150 calories per serving so you could reduce them or try half cashew/half tofu (assuming soy isn't an issue). I haven't tried that yet, so if you do, please post on the results!
- Just have a tiny slice : )
Step 1: Roast Pumpkin
Preheat oven to 350oF
1. Cut pumpkin in half and remove seeds (I cannot recommend using a dovetail saw enough. They make cutting any squash way easier to manage. Seriously.)
2. Place halves in baking dish and add 1/4" water
3. Roast for 40 - 60 minutes, until tender - when a fork can pierce through
4. Let cool before removing pumpkin from skin