The holiday season is my favorite time of the year! I love to bake, so this year has put my skills to the test. I have to modify all my favorite holiday desserts, so I can enjoy them this season. I believe they will be a hit with everyone because my test tasters would have never known if I had not told them the desserts were vegan.
My pumpkin pie recipe is no different. Honestly, I think pumpkin pie is one of the easiest pies to make. There really isn't a lot to making it.
There were only two ingredients I had to change and that was the eggs and sweetened condensed milk. I decided to keep it simple and use Just Egg an alternative egg product that whips up the best scrambled eggs. I used a coconut based condensed milk. I have to admit I was hesitant because I was nervous there would be a coconut after taste. To my surprise there wasn't and I was very happy about that.
I made my crust from scratch, so if you want the recipe, head over to my sweet potato pie post and you can find my crust recipe there. Otherwise, find a vegan friendly premade crust to use.
Pie Crust ( from scratch or frozen pie crust)
1- 15 oz can of pumpkin
1- 7 oz can of sweetened coconut condensed milk
1/2 cup Just Egg
1/2 cup sugar
1 tbsp pumpkin spice
1 tbsp pure vanilla
Preheat oven to 425 degrees
In a large mixing bowl, add all of the ingredients and mix on medium speed. Pour into pie pan.
Bake on 425 degrees for 15 minutes then reduce heat to 375 degrees for 50 minutes or until inserted knife comes out clean.
Your turn: What is your favorite vegan pumpkin pie recipe?
Please don't forget to share with your friends.