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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.

Ingredients:bourbon-infused pumpkin pie

  • 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)


  1. Preheat oven to 425 degrees F.
  2. Mix the sugar and spices in a bowl.
  3. 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.
  4. Pour the mixture into the unbaked pie shell.
  5. 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.
  6. 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

  1. Heat the oven to 400 degrees F.
  2. Using a medium sized pumpkin, cut off the stem, then half the pumpkin vertically.
  3. Remove all the seeds and fiber from the pumpkin.
  4. 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.
  5. 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.
  6. 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.