Thanxgiving Part 2: Anatomy of a Pumpkin Pie

So I am of the belief that Thanksgiving just cannot be without pumpkin pie. Call me crazy, but it's just how it is! This is my recipe for Vegan Pumpkin Pie, made with local pumpkin. I am sure you could use canned pumpkin puree, but it really just wouldn't be the same!!

I'll also give you a brief step-by-step on making the puree. Hopefully you'll try this for your next fall/winter celebration!

Step 1: Buy 1 medium or 2 small pumpkins from your local farmers' market.

Step 2: Cut the pumpkin in half and remove the seeds/stringies.

Step 3: Roast pumpkin at 350 F for 1 hour until soft.

Step 4: Remove the "meat" of the pumpkin from the skin and puree until smooth in a food processor.

Step : Place pumpkin puree into a cheescloth or thin towel. Put the cloth into a strainer set over a bowl and allow to drain overnight. This helps to achieve the right thickness/consistency of the puree.

Step 6: Make pie crust, poke with fork all over. Or open package of premade crust and poke with fork all over.

Step 7: Make pie filling.

Pumpkin Pie Filling (for 1 pie)
2 cups pumpkin puree

1 box silken tofu

1 cup sugar

2 Tbs molasses

1 tsp vanilla extract

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger powder

2 Tbs arrowroot whisked together with 1/4 cup non-dairy milk

In a food processor, puree the silken tofu until smooth. Pour into a large bowl and combine with the rest of the ingredients. Gently fold ingredients together until well combined. Pour into unbaked pie crust of your choice, preferrably homemade!

Step 8: Pour pie filling into pie crust and bake at 350 For 1 hour. Cover with foil for the first 30 minutes, then remove foil halfway through baking. Step 9: Allow to cool at room temperature overnight or for at least 6 hours to allow the middle to "set."

Step 10: Slice pie, and enjoy....even better, of course, with a little vegan whipped cream or ice cream!