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Vegan Pumpkin Pie (serves 6)
This recipe makes enough filling to fill a very large pie pan. If using smaller pie pans, you might squeeze two pies out of this. I can't tell the difference between this pie and store-bought pumpkin pie. Maybe once in a while, I'll find a small piece of pumpkin, telling me that this pie didn't come out of a can. And of course the crust is better.
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4 cups steamed pumpkin, skin removed, diced or mashed
4 cups steamed & peeled sweet potatoes or yams, diced or mashed
2 cups water, distilled preferred
1 & 1/2 teaspoons cinnamon, plus extra to sprinkle on top
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 large or 2 small unbaked lower pie crusts (recipe later this chapter)
Preparation (15-20 minutes)
In electric blender, blend all ingredients except pie crust until smooth. Not all will fit into blender at the same time, so blend a portion at a time and empty each into a large bowl; stir together when finished.
Prick raw pie crust(s) with a fork every 2", to prevent bubbles from forming while baking. Pour filling into pie crust(s) and sprinkle top with extra cinnamon, if desired. Bake in preheated oven at 400F for 50-60 minutes, until the pie crust is golden brown. Cool before serving.
from Chapter 5: Holidays and Fruit Pies
Did you enjoy this recipe? There are over 200 more quick and easy vegetarian recipes in the cookbook Vegan Vegetarian Cooking.