This is a recipe that I should have made up years ago. You guys have been asking at least 3 years for it, and I just never got around to making this part of my Christmas or Thanksgiving recipes. You are probably asking me why. Well, the truth is I don’t like pumpkin pie. I always thought it was a totally bizarre thing to eat. It’s a cold, wet, squash filled dessert, and as a kid I would just eat the whipped cream off the top and stare at the rest. It has taken me so long to make up a vegan pumpkin pie recipe because I have a hard time putting a recipe on my site that I wouldn’t eat myself. And since I do not enjoy pumpkin pie, this would have been one of those recipes.

I wanted to understand this dessert, why do we as a society go crazy over pumpkin pie or even pumpkin flavored items in general? Well, I believe it is not the pumpkin itself that we love, it’s the spices that we enjoy with our pumpkin. So I started experimenting; first using others recipes as a base, and then realizing what I enjoy and what I didn’t enjoy about pumpkin pie. Eventually, I managed to make a vegan pumpkin pie just in time for vegan thanksgiving that even I love. I hope you enjoy it.

Happy Thanksgiving!





5.0 from 1 reviews Vegan Pie Crust Recipe Save Print Prep time 1 hour Total time 1 hour This the easiest vegan pie crust you will ever make. It's just like your grandmas but without all the fuss. This vegan pie crust is perfect for make vegan pumpkin pies, cherry pies or savoury pies. Enjoy. Author: The Edgy Veg Recipe type: Dessert Cuisine: American Serves: 1 Ingredients 1¼ cup all purpose flour

⅓ cup + 1 Tbsp cold vegan butter, margarine or coconut oil

¼ tspsalt

4-6 Tbsp ice cold water Instructions In the bowl of your stand mixer or a large mixing bowl, mix flour and salt until well combined. Add in the cold butter, a tablespoon at a time. If you are using a large bowl and not a mixer, do this with a fork. Don’t overwork the dough, just make sure it's mixed in. Withe kneading paddle, add in your ice cold water, a tablespoon at a time and mix. You only want to add enough water to make the mixture come together. If you are not using a mixer, knead the dough with your hands. Place the dough to a piece of plastic wrap and form a disc, wrap, and refrigerate for at least 30 minutes, or up to 48 hours, When you are ready to make your crust, remove the plastic wrap,and place it between two long pieces of parchment paper. Use a rolling pin and carefully roll out your dough in a circle the size of your pie pan. Transfer the crust by removing the top layer of paper. Place the pie pan face down onto the top of the rolled out dough and quickly flip it. When the crust is inverted, do not remove the paper, but but the dough into the pan, working it up the edge. Cut any overhanging dough and use it to fill holes or cracks. If you trust yourself, you can a fork to make easy but elegant designs on the crust edge. Fill with your pie filling & bake according to the type of pie you are making. 3.3.3077

5.0 from 1 reviews Vegan Pumpkin Pie Recipe Save Print Cook time 90 mins Total time 1 hour 30 mins This is the easiest vegan pumpkin pie you will ever make! Perfect for a vegan Thanksgiving or vegan Christmas dinner. Mmmm pumpkin recipes. Author: The Edgy Veg Recipe type: Dessert Cuisine: American Serves: 1 Ingredients 2¾ cups pumpkin puree, homemade or canned

¼ cup + 2 Tbsp maple syrup

⅓ cup plain almond milk

⅓ cup coconut sugar

2½ Tbsp cornstarch

1 Tbsp coconut oil, melted

½ tsp ginger

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

¼ tsp pink salt Instructions Preheat oven to 350 degrees F. Get your pie crust out (recipe above) to a high speed blender, add all pie filling ingredients and blend until smooth Taste & add spices and coconut sugar to taste. Once you have reached your desired sweetness and flavour, pour pie filling into the crust. Bake for 60-90 minutes. The crust should be a light golden brown colour and the pie filling will have some cracks on the top, and will be a tad jiggly. When ready, remove the pie from oven and let cool completely. Once cool, cover the pie and transfer it to your fridge overnight. When ready, slice and serve with ice cream or whipped cream. 3.3.3077

Want more Thanksgiving recipes? Check these out…

Vegan Stuffing

Vegan Sausage rolls

Pumpkin Mac & Cheese

Egg Nog

Cranberry sauce

Vegan Beef Wellington/En Croute

Mushroom Gravy