Just in time for your holiday meals, Vegan superstar Sarah Kramer called into The Baub Show to share her recipe for a Vegan pumpkin pie. Your body and the animals cuddling at your feet will appreciate your small gesture of conscious deliciousness!

Wolffie’s Pumpkin Pie

I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools. – Sarah



Topping:

1⁄4 cup (50 g) sugar

1⁄4 cup (25 g) flour

1⁄2 tsp ground cinnamon

2 tbsp vegan margarine

1⁄4 cup (30 g) walnuts or pecans, finely chopped

Filling:

1 14-oz (398-mL) can unsweetened pumpkin purée

1⁄2 cup (120 mL) vegan “milk”

1⁄4 cup (40 g) cornstarch

1⁄2 cup (120 mL) maple syrup

1⁄2 tsp salt

1⁄4 cup (50 g) sugar

1 tsp ground cinnamon

1 tsp ground ginger

1⁄4 tsp allspice

1 tsp vanilla extract

1 9-in (23-cm) pie crust

Preheat oven to 375°F (190°C).

STEP 1

In a small bowl, stir together 1⁄4 cup (50 g) sugar, 1⁄4 cup (25 g) flour, 1/2 tsp cinnamon, 2 tbsp vegan margarine, and 1⁄4 cup (30 g) finely chopped walnuts. Set aside.

STEP 2

In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1⁄2 cup (120 mL) vegan “milk”, 1⁄4 cup (40 g) cornstarch, 1⁄2 cup (120 mL) maple syrup, 1⁄2 tsp salt, 1⁄4 cup (50 g) sugar, 1 tsp cinnamon, 1 tsp ground ginger, 1⁄4 tsp allspice, 1 tsp vanilla extract until smooth.

STEP 3

Pour pumpkin mixture into prepared pie crust. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.