This week we were let in on one of our US intern’s family secrets of perfect vegan pumpkin pie recipe for Thanksgiving. We made it and loved every bite
Its that time of year for our American readers where the family gathers around the table, eats a tremendous feast and tries not to quarrel with over-opinionated relatives. But if there is one thing an American loves about Thanksgiving its the pie. Apple, Pecan, and of course the great crowd favourite: pumpkin pie. Our American intern shares with us her delicious home recipe which she brought in for the office today.
Vegan Pumpkin Pie:
Serves 8. Prep time 5 minutes. Cook time 60 min.
- 1 8 or 9 inch crust storebought or homemade
- 1 15 oz can of pumpkin ( You can buy it at Waitrose.)
- 1 cup non-dairy milk. ( I used almond milk)
- 3/4 cup sugar
- 3 Tbsp cornstarch (or arrowroot powder)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Preheat oven to 350 degrees
Combine all ingredients except the pie crust in a mixing bowl until smooth.
Pour into the unbaked pie shell, and bake for about 60 minutes. The filling will still be loose when you take it out of the oven, but it will firm up as it cools.
Cool completely on a cooling rack, cover with plastic wrap and refrigerate for several hours or overnight before serving.
Here is our pie ( a little less pretty but still very tasty)
That’s it. 4 steps and a little over an hour and you have your delicious pie ready to eat. Top with Dairy free ice cream and you can have your own American style Thanksgiving treat.
Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.