The holidays can be a real drag for the plant-based folks who are often ridiculed or belittled because of their beliefs. Not taking part in the food festivities can be uncomfortable, but there are options and it is the perfect opportunity to get people to taste something plant-based (and they don’t even need to know).
Pumpkin pie is one of my favorite desserts this time of year. When I became plant-based I had to give up a lot of the desserts I was used to eating because most contain eggs, milk, and/or butter. However, with the plant-based movement gaining momentum, there are so many options available. This is one of them. I hope you enjoy this plant-based pumpkin pie.
Any pie shell recipe will do as long as it does not contain butter. If you purchase one at the store, just check the ingredients first.
2 cups pumpkin puree OR canned plain pumpkin
3 tbsp. arrowroot powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/4 cup maple syrup
1/4 cup organic brown sugar
1/2 cup coconut cream
Preheat oven to 350 degrees F. Bake the pie shell until slightly brown.
Combine all the ingredients.
Pour into the pre-baked pie shell.
Bake 1 hour or until a knife inserted into the center comes out clean.
Cool about 1 hour or overnight.
Serve with a plant based whipped cream.