{Thanksgiving} Vegetarian Pumpkin Pie Recipe

Image Credit: Today.com

I used to be so intimidated at the thought of making a pie. Turns out pies are as easy as they are delicious, now that is my favorite assignment for Thanksgiving! Check out TODAY Food Editor Vidya Rao’s pick for a vegetarian friendly pie!

Thanks, Today.com

{Thanksgiving Recipe} Wolffie’s Pumpkin Pie

Author: Today.com

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Ingredients

¼ cup sugar
¼ cup flour
½ teaspoon ground cinnamon
2 tablespoons vegan margarine
¼ cup walnuts or pecans, finely chopped
1 14oz can unsweetened pumpkin puree
½ cup vegan “milk”
¼ cup cornstarch
½ cup maple syrup
½ teaspoon salt
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
1 teaspoon vanilla extract
1 9-inch pie crust

Instructions

In a small bowl, stir together ¼ cup sugar, ¼ cup flour, ½ tsp cinnamon, 2 tablespoons vegan margarine, and ¼ cup finely chopped walnuts. Set aside.
In a food processor blend the pumpkin, ½ cup vegan “milk”, ¼ cup cornstarch, ½ cup maple syrup, ½ tsp salt, ¼ cup sugar, 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp allspice, and 1 tsp vanilla extract until smooth.
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.

Notes

The pie won’t look ready when you take it out of the oven but it will set as it cools.