Isa Chandra Moskowitz is a vegan-cooking goddess. Her cookbooks –especially Veganomicon and Appetite for Reduction — are among my favorites. Isa’s newest book, co-written with Terry Romero, is Vegan Pie in the Sky. Each Thanksgiving, I’m in charge of baking the pumpkin pie; it’s my one and only baking commitment of the year. So here’s the recipe I’ll be trying out this Thanksgiving morning while we watch the Macy’s parade. In the book, credit is given to Myrna Kornfield as having created the basis for this “custardy, spicy, not too sweet” pie recipe.

Voluptuous Pumpkin Pie

filling ingredients (for a 9″ pie):

3 cups pumpkin puree (I’m using Trader Joe’s Organic Pumpkin; however, the book gives easy instructions for preparing fresh pumpkins)

1/2 cup maple syrup

1/2 cup plain unsweetened soy milk (we’re going to use coconut milk)

4 teaspoons canola oil

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch of ground cloves

1/2 teaspoon salt

2 tablespoons cornstarch

1 teaspoon agar powder

*Although Vegan Pie in the Sky offers several pie crust recipes, I’m sticking to a ready-made, organic traditional crust by Wholly Wholesome that I picked up in the frozen section at Whole Foods.

directions:

Preheat the oven to 350 degrees. In a blender, pulse together the pumpkin, maple syrup, soy/coconut milk, canola oil, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, and agar powder until very smooth. Pour the filling into the pie shell. Bake the pie for 60 to 65 minutes, until the center looks semi-firm, not liquidy. Check the edges of the crust after baking for 40 minutes; if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors to the edges to keep the crust from getting too dark. Remove the pie from the oven and transfer to a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Serve with whipped topping. We’ll be using non-dairy whip by Soyatoo.

Thanksgiving Facebook Fun!

Snap a photo of some vegan deliciousness from your own Thanksgiving table and post to the Cruelty-Free Faves Facebook page. It will be great to share all the culinary creativity. I’ll post a picture of my pumpkin pie, too!

Related posts: