Yields 1 pie
Most people think of pumpkin pie as a Thanksgiving dish, but why limit yourself to just once a year? Pie this good should be appreciated all year round. To save on time, I usually purchase a premade piecrust. Marie Callender’s frozen piecrusts are vegan and tasty. But if you’re all about the DIY life, I included an easy recipe for you to follow on page 239.
Ingredients:
1 (15-ounce) can pumpkin purée
1 cup plant-based milk
½ cup granulated sugar
¼ cup all-purpose flour
½ tablespoon molasses
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon pumpkin pie spice
1 store-bought or homemade piecrust (see page 239)
Directions:
1. Preheat the oven to 425 degrees.
2. In a large bowl, thoroughly mix the pumpkin, milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice.
3. Pour the filling into the piecrust.
4. Bake for 10 minutes, then lower the heat to 350 degrees and bake for another 50 minutes or until a toothpick or knife inserted near the center comes out clean.
5. Let the pie cool for at least 30 minutes before serving.
TONI’S TIPS:
>>When I was recipe testing for this recipe, I tried lots of different brands of canned pumpkin and decided that I liked Libby’s best. When I tried organic brands, I found that the pumpkin was too wet. If you decide to use organic pumpkin anyway, just dab the moisture from the top of the pie.
MY TIPS:
