Pumpkin Pie to Ap-peas-e Anyone (Gluten-Free/Vegan)

Maple-y Pumpkin Pie

This Thanksgiving, we kept it simple, here in the Tabangay household. Rather than the traditional Thanksgiving fare, we opted for more of an appetizer party.  We, however, couldn't resist tradition completely and by request, I whipped up one of my pumpkin pies that everyone loves so much. 

This pie filling is adapted from a recipe I found on the Food Network last year. I simply omitted the white sugar and replaced it with the caramely goodness of maple and brown sugar. I personally think this is the best pumpkin pie I have ever had; not overly sweet and perfectly spiced.

((This year I cheated with a ready-made gluten free pie crust ))

Ingredients:

One 15 ounce can of pumpkin puree

8 ounces of silken tofu

1/4 cup of maple syrup

1/4 cup of brown sugar'

1 tbsp. of melted coconut oil

1 teaspoon cinnamon

1/2 tsp. ground nutmeg

2 tbsp cornstarch

1/2 tsp. pure vanilla extract

Put the above ingredients in a food processor and blend until creamy and smooth, scraping down the sides of the bowl as needed.

Pour the filling into a parbaked pie shell and bake until firmly set about 40-45 minutes. Let cool completely on a rack then into the fridge to chill for at least 2 hours.*

Top with whipped coconut cream (or your favorite vegan whipped cream topping) for a special treat or simply eat as is.  

That's all there is to it!

Enjoy!

Gratitude, grace, and love to all,

Amber

Amber

*Or if you're pressed for time, you can throw in the freezer for a bit but don't forget about it or you'll end up with ice cream. haha