Can’t have Thanksgiving without pumpkin pie, now can we ?
Don’t get bored of Thanksgiving idea postings that have been popping up on my blogs lately. It is close to Thanksgiving here in Canada, one of my favorite family celebrations, so am psyched just thinking and planning of what am gonna prepare for my little family ?
Anything pumpkin dessert is always served on my table from pumpkin cookies, pumpkin bars, pumpkin cheesecake, pumpkin mousse, and of course, the diva, pumpkin pie ?
Crust
1½ c AP flour
¼ tsp salt
¼ tsp sugar
100 g vegetable shortening
¼ – 1/2 c almond milk (or vegan buttermilk)
Mix all and knead
Roll flat and place into pie plate
Filling
1¾ c pumpkin puree
¼ c maple syrup
½ c coconut palm sugar (or brown sugar is fine too)
¾ c coconut milk, shake the can
4 tbsp cornstarch
A pinch of salt
2 tsp allspice powder
½ tsp cinnamon powder
1 tsp vanilla essence
Using electric mixer or blender, blend everything
Pour mixture into pie plate
Preheat oven 350 F and bake pie for an H
Cool on counter then chill for at least 4-6 H
Thanks for looking!
Pumpkin Pie
Ingredients
Crust
- 1½ c AP flour
- ¼ tsp salt
- ¼ tsp sugar
- 100 g vegetable shortening
- ¼ – 1/2 c almond milk or vegan buttermilk
Filling
- 1¾ c pumpkin puree
- ¼ c maple syrup
- ½ c coconut palm sugar or brown sugar is fine too
- ¾ c coconut milk shake the can
- 4 tbsp cornstarch
- A pinch of salt
- 2 tsp allspice powder
- ½ tsp cinnamon powder
- 1 tsp vanilla essence
Instructions
- Mix all and knead
- Roll flat and place into pie plate
Filling
- Using electric mixer or blender, blend everything
- Pour mixture into pie plate
- Preheat oven 350 F and bake pie for an H
- Cool on counter then chill for at least 4-6 H
