Vegan Pumpkin Pie - yes, really!

I don't keep a vegan kitchen but a few years ago a customer ordered a vegan pumpkin pie. Without even thinking, I said "yes!"

Then I turned to the web to learn about vegan food.

Learning that vegans don't consume anything produced by animals produced a challenge: how do I make a custard without eggs or milk? After all, a pumpkin pie filled with nothing but pumpkin with a few spices is pretty lame and looks disgusting. The custard gives it that smooth texture people remember.

It took a bit of experimenting but I adapted my friend Miriam's pumpkin pie recipe to satisfy a vegan lifestyle. A combination of vanilla-flavored soy milk (which I now drink regularly) and corn starch thickened the pie to provide a texture very similar to a standard custard.

Follow the link to my Recipe for Vegan Pumpkin Pie!

1 comment:

  1. Hey Debbie,

    This recipe sounds so good that I shared it on Twitter. I'm not vegan but I am looking forward to trying it. Here's the Twitter permalink.!/gaylecrabtree/status/140817509245915136


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