Thanksgiving and winter holidays represent a time of joy and celebration marked by great feasting. Some of our warmest childhood memories are recalled by the tastes and smells of the holiday table. Sadly, the celebrating often ends when carnivores and vegetarians collide, but, this need not be the case. This simple recipe for pumpkin pie from The Peaceful Palate by Jennifer Raymond is a delicious example of an animal-free holiday dish that everyone can enjoy!
1 1/2 cups soymilk* (vanilla or plain)
4 Tbsp. cornstarch - or - arrowroot
1 1/2 cups cooked or canned pumpkin
1/2 cup raw sugar or other sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
In a large bowl, whisk together soy milk and cornstarch or arrowroot until smooth, then blend in remaining ingredients. Pour into an unbaked 9-inch pie shell, ready-made graham cracker pie crust, or follow directions below for a fat-free crust. (I prefer using an Arrowhead Mills graham cracker pie crust.) Bake in a preheated 375° oven for 45 minutes. Cool before cutting.
Don't forget to add Soyatoo Whipped Topping to each piece when serving, and for a truly decadent dessert, warm pie before serving and top with a scoop of Organic So Delicious Creamy Vanilla ice cream!
FAT-FREE PIE CRUST
1 cup Grape-NutsTM cereal
1/4 cup apple juice concentrate (undiluted)
Preheat oven to 350°. Mix the Grape-NutsTM and apple juice concentrate. Pat into an 8 or 9-inch pie pan. Bake for 7 minutes, then fill with pumpkin mixture. Bake an additional 45 minutes. Makes one crust.
*Update: I now make this pie with So Delicious Vanilla Coconut Milk Beverage, and the texture and flavor are even better!