I got some good kitchen time in on Saturday as I had a hankering for an early Thanksgiving pumpkin pie. I had really hoped to give you a killer pie recipe here today, but I cannot tell a lie, this one is not quite ready. The filling was delicious, but the crust is still a work in progress.
It looked like it might work:
I liked the other ingredients I used for the crust including oats, date sugar, cinnamon, almond butter, raisins and flax meal, but I think the beans made it too heavy and not sweet enough, so I will leave them out next time.
The filling was a-ma-zing though! Here’s what the pie looked before I baked it:
Here’s the pie when it was done:
The filling ingredients were simply canned pumpkin, pumpkin pie spice, vanilla extract, unsweetened soy milk, dates and frozen pineapple. So simple and sweet!
This dairy-free filling was the bomb:
Vegan Pumpkin Pie Filling
- Yield: 6
- Category: Dessert
- 1 15-ounce can of pumpkin (unsweetened)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 10 large Medjool dates (about 1 packed cup)
- 1 cup frozen pineapple
- Combine ingredients in a high-speed blender and process until smooth. Bake in your favorite pie crust for 45 minutes at 375 degrees. Alternatively, bake in oven-safe ramekins with no crust for a pumpkin pudding.
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