The perfectly rich tasting pumpkin pie for your next thanksgiving meal.
If you want to eliminate more of the fat and calories, forget the topping.
|Servings 8||Serving Size 1/8|
If you're not using a pre-made vegan pie crust you will need to make one. Here is our recipe: Vegan Pie Crust
Preheat oven to 325 degrees.
Prepare topping. Place pecans, brown sugar and 1/2 tablespoon of the vegan butter in a skillet on medium to low heat, stirring constantly for about 5 minutes.Let cool while mixing together pie filling.
Using a blender or a hand held blender, blend almonds and soy milk together until liquid.
In a mixing bowl add flour, sugar, salt, baking powder, pie spice and mix together.
Then add the butter, molasses, lemon juice, vanilla, pumpkin and almond and soy mixture. Mix together with a spoon.
Pour into pie crust. Spread topping evenly on top of pie and place in oven for about an hour or until center is set and crust is brown.
Let it cool before eating.