Mallory's Vegan Pumpkin Pie

Something to be thankful for...

A Vegan Pumpkin Pie that Tastes Great! 

A Guest Post by Mallory Malaney 

Newly Vegan, I'm already sick of people asking me, "What do you eat?" "Don't you miss real food?" and my personal favorite, "When are you going to be done being Vegan?" It's a common misconception that as Vegans, all we eat is fruits, vegetables, nuts and beans. This lifestyle does limit our palates, but with today's growing soy industry, most dishes can be made "Vegan Friendly" without tasting like cardboard.

I whipped up this tasty treat last week as a trial run before my own family got together to celebrate Thanksgiving. This pie is not only simple to make but I bet even the snootiest of Vegan haters (Even Ms. Sweet Tooth Diaries herself) wouldn't be able to call you out on it.

Ingredients:

• 2 cups canned pumpkin puree
• 1 cup non-dairy milk (I used Silk soy milk)
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 Tbsp. blackstrap molasses
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. all spice
•  1 9" premade pie crust (I used Keebler Graham Cracker Crust - Suprisingly VEGAN!!)

Instructions:

Preheat oven to 350 degrees. Combine ingredients in a large mixing bowl and pour into pastry crust. Bake for 60 minutes, if edges begin to brown too quickly, cover them with foil. Cool on rack and refrigerate overnight before serving.