My Vegan Thanksgiving by Chef Sarah Lee (Those homemade Bean and Rice Tamales were amazing!)
My Dad with my baby niece Lillian
On Tuesday we celebrated Thanksgiving with my Dad at my sister Sarah’s house. I’m so glad we decided to wait till after last weekend since the hubby and I had been fighting a flu. The hubby and I had such a good time, you can’t beat good food, an adorable niece, and a hilarious game of Loaded Questions – Thanksgiving Edition. We’ve been making up a version without the game board and our own questions. I’ve been meaning to share it here since my birthday, I will soon. Maybe our Loading Questions – Christmas Edition, which I’m sure will be fun. My sister went traditional with the Thanksgiving menu, which I loved. She asked me to bring a Pumpkin Pie, so I thought it would be a good time to try and share a new recipe.
The best Vegan Pumpkin Pie I’ve ever made
Easy Vegan Pumpkin Pie
- 1 9-inch vegan frozen pie crust
- 2 cans of organic pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup almond milk
- 1 tbsp coconut oil
- 3 tbsp organic sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 3 tbsp cornstarch
Preheat oven to 350º. In a stand mixer combine all the ingredients until very smooth. Pour into the pie shell and bake for 60 minutes until the center looks semi-firm. Be sure to check your pie about 30 minutes in. If the edges are browning too fast, carefully remove the pie and apply strips of foil around the edges. Allow the pie to cool for 30 minutes before chilling for at least 4 hours. I refrigerated my pie overnight and it sliced perfectly and tasted delicious. Shown above with So Delicious Coconut Milk Vanilla Bean Ice Cream, yum! This pie will have a strong maple favor, so feel free to add less syrup if you’d like. Update: Looking for a homemade pie crust? Try this recipe.
This recipe was adapted from The Green Forks. I was very happy with how this pie turned out, so I hope you enjoy it as much as we did! It’s perfect for any holiday gathering. Things are pretty hectic around here until our upcoming exhibition Creation to Consumption at Sala Diaz. I hope you enjoy the rest of your week!