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baking, christmas baking, dessert, pastries, pie, pumpkin, recipe, thanksgiving baking, vegan, vegan baking, vegetarian, vegetarian baking

Harvest Pumpkin Pie

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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.

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baking, christmas baking, pie, recipe, vegetarian, vegetarian baking

Pumpkin Pie

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This pumpkin pie recipe is my mother’s and  I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas.  The custard has the perfect balance of cinnamon and ginger and is fantastic served with vanilla whipped cream or ice cream.

Enjoy!

INGREDIENTS

1 cup pumpkin

pumpkin pie slice

3/4 cup white sugar

1 cup milk

2 eggs beaten

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

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baking, breakfast, christmas baking, dessert, pie, Snack, thanksgiving baking, vegetarian, vegetarian baking

Pumpkin Pie

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Pumpkin pie is a favourite at my family’s holiday tables. It’s great with whipped cream or on your own. Serve with coffee or tea.

Enjoy!

Crust

5 cups flour

3 tbsp brown sugar

1 tsp salt

1 tsp baking powder

1 lb vegetable shortening (cold)

1 egg

2 tbsp apple cider vinegar

cold water to make a cup of liquid

Mix 5 ingredients.  In a cup add egg, vinegar, and water to combine. 

Fold wet ingredients into shortening mixture.

  Shape in disks and refrigerate for at least an hour.

Pumpkin mixture

1 cup pumpkin

3/4 cup sugar

1 cup milk

2 eggs

1/2 tsp cinnamon

1/2 tsp ginger

pinch of salt

Pour ingredients into a rolled out pie shell from the crust made above. 

Bake in a 450 degree Fahrenheit oven for 10 minutes. 

Lower heat to 350 degrees and bake for an addition 35 minutes or until centre of pie is firm.

Try Pumpkin Cinnamon Muffins.