Easy Vegan Pumpkin Pie

What is Thanksgiving without a Pumpkin Pie?  Not traditional, that's what.  Isn't it funny, it seems that every kid on the planet would rather eat a mud pie than a pumpkin pie at Thanksgiving...  But, somehow, someway, through the years, we develop a taste for that warm, gently spicey pie, that always finds itself at the center of the Thanksgiving spread.  I think it's just a psychological attachment to all things family and habit that brings us to desire that traditional fall dessert.  I know that what I once despised, I now cannot wait to make.  This pumpkin pie is excellent, vegan or not, it pleases the pickiest pie eaters.  No eggs, no dairy, it's just right, less fat, and much more healthy.  Hope you enjoy! This is a modified version of the "Seven Secrets, Old fashioned Pumpkin Pie".

(GF) To make this Pie Gluten Free, use a gluten free all purpose flour to make your crust.  You can find such flour in most grocery stores, near the other gluten free foods, or on the baking aisle.  Bob's Red Mill is a popular brand.

You can also skip the crust all-together.  This will cut down on fat, gluten, and time!  Simply pour your filling into Ramekins and bake for the same amount of time.

I like to add carob chips and butterscotch chips around the edges to make it pretty!

Crust Ingredients:
I like to make things easier and use the pre-made frozen pie crust in the grocery store freezer, just make sure it's vegan!
If you like to make your own, here's a super simple recipe:

1/2 Cup oil
1/4 Cup Almond, Soy, or any alternative milk
1/2 tsp. salt
1 1/2 Cup of flour

Mix in a 9 inch pie plate until it forms a ball, then pat flat and even.  No spray or flour needed for the bottom of the pan. Use finger or fork to press decorative edges.  Fill with filling and bake at temperature specified for filling.

Pumpkin Pie Filling:
1 (15 oz) can of cooked pumpkin
1 can of coconut milk
1/2 Cup pitted dates
1/2 Cup honey
1/4 Cup cornstarch
1 tsp. vanilla extract
1/2 tsp. maple flavoring
1/2 tsp. coriander (ground)
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice or nutmeg

Directions:
Blend all ingredients until smooth
Pour into an unbaked pie crust shell
Bake at 350°F for 1 hour

** to reduce fat use 1/2 can of coconut milk, 1/2 can of water.
***if you suffer from coconut allergies, use 2 cups of alternative (almond, soy, etc.) milk instead of coconut milk.

The picture really does this pie no justice.  Perhaps it's the lighting?

Whipped Cream:
You can use a vegan store-bought whipped cream, but I like to just use another can of coconut milk.  Place can in the refrigerator for a few hours before serving the pie (or when you start making your pie), Once it's fully chilled, turn the can upside down and open.
Pour off the liquid (I save it for my "coffee"), and put the solid part into a bowl.
Using a fork, beat it with a little of the sweetener of your choice.
A few drops of stevia works great, or a half tsp. of sugar. (just don't use too much of a liquid sweetener, like agave nectar or honey, because it will liquify your cream.
Don't be too vigorous or beat for too long, you want your cream to be fluffy, not soupy.
Serve immediately on top of pie!