“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.” — Paula Deen
I may not see eye to eye with Paula Deen about most things, but I have to agree with her when it comes to pie. This delectable delight is from Vegan Pie in the Sky by Isa Chandra Moscowitz and Terry Romero, page 155.
We roasted a couple of cute little sugar pie pumpkins so we could use fresh, seasonal pumpkin instead of the canned stuff. We also doubled the crust recipe to make an extra-thick crust and some pie dough cinnamon-sugar stars to bake on top. We topped the pie off with Soyatoo Soy Whip (which I love!), but for a soy-free version you could substitute cashew cream for the whipped topping and substitute a different dairy-free milk for the soy milk that this recipe calls for. We used omega-rich and creamy hemp milk. We baked two pies and enjoyed them for breakfast and dessert until they were gone. They were so delicious, I still want more!
Pumpkin Pie Fact: Every year 50 million pumpkin pies are made using canned pumpkin puree. Why not eliminate the can (pumpkins aren’t grown in cans) and try making a pie using fresh pumpkin this year? It is really easy to do, tastes much better, is much more nutrient-dense, and fresh pumpkins are BPA-free unlike most food cans these days. Here’s how to roast a pumpkin for a pie, and here’s how to roast the pumpkin seeds (a tasty bonus not found in cans). 😉