(Seriously, just look at the ingredients on most of these.
Plant-based foods are simply easier for our bodies to digest, even when there's nothing healthy tasting about them.īelow are 15 vegan pumpkin pie recipes to try this Thanksgiving - and better yet, most are healthy enough that your can eat them for breakfast year-round. Even better, a vegan thanksgiving is the only time I haven't felt disgustingly stuffed after the meal - just pleasantly full.
Even though we vegans incur lots of insensitive and sometimes crazy questions from family on Thanksgiving, the day is a great reminder that you don't need to cause suffering in order to have a meal that's abundant and delicious. Personally, I'm always most grateful to be vegan on Thanksgiving. And if you're vegan - or simply looking to lessen your after-dinner stomachache - making sure your Thanksgiving pumpkin pie recipe is vegan is a must. This is definitely a recipe I’ll be making again! The consistency is really good and the nut crust is a nice change from the normal pie dough.I'm sorry, but Thanksgiving is really just a fancy pretense to eat pumpkin pie, as far as I'm concerned. I’m not a huge fan of pumpkin pie in general, but I really liked this. It’s not quite almond flour consistency, but it works), used raw sugar, I used a bit less of the sugar in the pumpkin filling as the butternut was fairly sweet by itself and the in laws prefer stuff not as sweet, used a mix of rolled oats, rye, and spelt since none of us have issues with gluten, and I used cashew milk instead of almond because it’s what I had open. Changes I made: used half ground almonds and half ground hazelnuts (in Germany you can buy bags of ground nut meal from hazelnut or blanched almonds at pretty much any of the grocery stores. I doubled the recipe and used a food processor to make mine. I made this yesterday and it tastes fantastic! My German in-laws have never had pumpkin pie before, I had a butternut squash that needed to be used up, and had pretty much everything else I needed on hand and didn’t want to go to the grocery store. Sooo I guess I’d make the filling again but use a different crust. This seemed to be a good balance of the qualities of the starches as the filling set up nicely with no weird textures (someone had mentioned that arrowroot caused a film over the top and another mentioned that tapioca might make it slimy). Based on other comments, I used about 60% arrowroot flour and 40% tapioca starch. It was still edible but you could definitely taste that the crust was clearly burnt.įor the filling, I didn’t have corn starch. Again, the filling turned out nicely but the crust was very burnt. When I took it out after 20 minutes it was burnt! It wasn’t toooo terrible and the almond flour was expensive, so I went ahead and added the filling and finished cooking the recipe. I made the crust and baked it for 20 minutes at 350 as directed. I followed the recipe exactly, with the exception of subbing agave nectar for the maple syrup since I was out of syrup. This recipe both did and did not work for me… The filling turned out great, but the crust was soooo burnt! I’m not sure how.
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