Pumpkin Pie

Its that time of year! Fall brings with it the notion of pumpkin pie. Though I have never had much of a sweet tooth or been a big fan of pumpkin pie my husband and kids love it.  And, I will admit, at least on Thanksgiving, I like a small slice of pumpkin pie.  Let's face it, it  is practically required!

I searched the web and reviewed lots of pumpkin pie recipes and below is what I finally settled on.  And, the votes are in... success!  My husband and kids each had a piece tonight and all said it was very good.  I had a tiny bit of the filling and I agree it was good. Really good.  It tastes like the classic version I remember from Thanksgivings past. This vegan version of the fall classic will be a crowd pleaser or a terrific end to a cozy family dinner.

Pumpkin Pie.

Unbaked pie crust (I used the same one I did for my Righteous Tomato Pie)
1 can pureed pumpkin
1 cup unsweetened non dairy milk (I used So Delicious Unsweetened Coconut)
3/4 cup raw turbinado sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
Vegan whipped topping and powdered sugar

Preheat the oven to 350 degrees. Place pie crust in an 8 inch pie pan. Combine pumpkin, non dairy milk, sugar, cornstarch, cinnamon, ginger, salt and allspice in a powerful blender or food processor until smooth. Pour mixture into pie shell and bake for 60- 70 minutes.  Remove from the oven and place on a cooling rack until completely cooled.  Cover in plastic wrap and refrigerate for at least four hours (overnight is better) before serving..  Garnish with vegan whipped topping and powdered sugar.