Happy New Year everyone! I want to share a recipe that was a great hit over the holidays…it’s a vegan pumpkin pie! I tweaked the traditional pumpkin pie recipe to make it healthier and spiced it up by adding bourbon into the mix…it adds a slight flavorful bitterness to the pie, which makes it quite lovely.
- 1/2 cup packed light brown sugar
- 2 teaspoons of pumpkin spice (which includes nutmeg, ground clove, ground cinnamon, ground ginger, and allspice)
- 2 large eggs
- 1 medium pumpkin puree or 1 can (15 oz) pumpkin puree
- 6 oz of soy milk
- 3 tablespoons of Bulleit bourbon
- 1 unbaked 9-inch pie shell (I use a whole wheat crust shell)
- Preheat oven to 425 degrees F.
- Mix the sugar and spices in a bowl.
- In a large bowl, mix the eggs and pumpkin puree (recipe below) together using either a mixer or a whisk. Add the spice mixture, then slowly stir in the soy milk and bourbon until combined.
- Pour the mixture into the unbaked pie shell.
- Bake for 15 minutes. Then reduce temperature to 350° F and bake for another 40 minutes. You can test if the pie is done by inserting a toothpick into the center of the pie to see if it comes out clean/not runny.
- Remove pie from the oven, let it cool and store in the refrigerator for at least 2 hours. I usually leave it in overnight.
Making Pumpkin Puree
- Heat the oven to 400 degrees F.
- Using a medium sized pumpkin, cut off the stem, then half the pumpkin vertically.
- Remove all the seeds and fiber from the pumpkin.
- Season the pumpkin flesh with salt and lay the two halves on a baking pan. Lay the pumpkin with the flesh side down, on a parchment paper.
- Roast the pumpkin for ~30 minutes. You can check if it is done by seeing if a knife can be easily inserted through the pumpkin.
- Let it cool for an hour, then remove the roasted flesh of the pumpkin and process it in a blender until the flesh is smooth.