Prep Time: 20 minutes

Cook Time: 45 minutes

Vegan pies often require such a large amount of grease, shortening or margarine that one may very well give up on them altogether for health reasons. However, this pie – you can use my pumpkin pie recipe, or make your own filling – is much healthier since it uses vegetable oil (such as sunflower seed or canola) to make the crust. Therefore, you can make a great tasting pie without all the fat!

Given that it is almost Thanksgiving in the United States (it was in October in Canada), I am sure you will appreciate an easy-to-make recipe such as this one. Personally, I could eat this sort of dessert year-round, but doing so would make it less special when the Thanksgiving and the Christmas holidays come around. So, I will try to make this fall treat only when the time is right!

Here is how to make this delightful little treat:

Pie crust

• 1 cup of flour (preferable whole wheat)

• ¼ teaspoon of salt

• ¼ cup of oil, either sunflower seed or canola

• 1/3 cup of cold water

Pumpkin filling

• 450 g of pumpkin purée (you can steam fresh pumpkin or use a ready-made, canned pumpkin filling)

• 1 cup of soy milk (vanilla or regular)

• 3/4 cup of sugar (or a mix of half maple syrup and half sugar)

• 1/4 cup of cornstarch • 1/4 teaspoon of salt • 1 teaspoon of vanilla (preferably natural, not artificial)

• Pumpkin spices of your choice: cinnamon, clove, ginger, etc.

Directions:

Put all of the pumpkin filling ingredients in the blender or stir by hand.

Add the mixture in the pie crust and put it in the over for about 45 to 50 minutes at 450F.

Nut crumble (optional)

• 1 cup of nuts (such as pecan or walnut), chopped

• 1 tablespoon of maple syrup

If you wish to add the nut crumble topping, put it on top of the pie halfway through the cooking.

Enjoy!

Photo credit.