In the blogging world, this post can be considered out of date because Thanksgiving was yesterday. But you guys have pumpkin pie after Thanksgiving, right? I feel that pumpkin pie is more of holiday pie not necessarily just a Thanksgiving dessert.
Anyway, my older sister Natalie (she runs a vintage Instagram shop, so feel free to check it out!) made this YUMMY, simple, vegan pumpkin pie for Thanksgiving this year. Since I’ve become vegan, I have felt leery about making my own vegan pumpkin pie. In recipe photos, they seemed to not have a firm consistency. But that’s not the case for this recipe. The simplicity of this recipe is insane. 5 INGREDIENTS! (It says 4 in the title of post, but you need to purchase or create your own pie crust.) Kathy posted this recipe in 2011 and according to the comments, people have been making this pie year after year. I think will will too. Great recipe!
I made delicious & also simple, vegan whipped cream. It has 1 ingredient and 2 optional ingredients. The recipe calls for coconut milk, but I used coconut cream (which I found at Trader Joe’s). You whip it up with sugar and vanilla extract (to taste). Don’t expect this whipped cream to taste exactly like typical whipped cream. It still has it’s coconut taste, but it’s fresh and yummy. (Like it’s photoed in the post, it tastes SO GOOD with strawberries.)
This dish was the highlight of my Thanksgiving. What was yours?
– Christina