Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.
Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.
Bright orange and white pumpkins are beginning to show their faces in the local stores. At this time of year I long for comfort food and this pumpkin bread recipe is sure to satisfy. Made with yogurt and Stevia it is healthier than most recipes.
Many people like their coffee to be flavoured. Pumpkin Spice creamer flavours coffee with a taste of the fall. Creamy pumpkin mixed with pumpkin pie spice makes this drink something to be enjoyed throughout the season. You might want to double the recipe as it goes fast.
Fall is here and the trees are beginning to turn colour. At this time of year the restaurant chains come out with everything pumpkin and I feel like baking some sweet treats. Pumpkin Spice muffins are warm and fragrant. They’re the perfect treat for a cold windy day. Enjoy them with butter or pumpkin butter.