Vegan Pumpkin Pie
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Before we left the United States to head down into Mexico I made absolutely sure that I had canned pumpkin on hand so that we could have this vegan pumpkin pie for Thanksgiving. Because are you even having a Thanksgiving if you don't have pumpkin pie?
It turns out, I didn't have to stock up. Right here in Los Barriles Chapito's carries canned pumpkin. Of course, it's quite a bit more expensive than in the U.S. because it's an imported item. But they do have it!
Now, I assumed that I would need to make the pie shell. You may be able to buy pre-formed or roll-out refrigerated pie crusts down here but I didn't even look. And it's not too hard to make your own. The key is keeping the ingredients cold, especially the vegan butter.
Normally I would use shortening, but I didn't want to buy shortening for this one thing. This is the struggle we go through living with an RV sized refrigerator. At least I knew that Kevin would use the vegan butter.
Shortening stays firmer as you work with it and results in a flakier crust. But the vegan butter crust was still a bit flaky and was delicious.
To cut in the vegan butter, I use one of these OXO pastry blenders. When I went to Amazon to get a link for you, it helpfully told me that I bought this in 2008. It's lasted 12 years no problem so it's a pretty good one!
But if you can find vegan pie crusts, by all means use them! If I had been making more dishes I absolutely would've use a pre-made crust.
Pumpkin pie is one of the most easily veganizable desserts. You simply don't need eggs or dairy to make it delicious. As a matter of fact, if you don't tell people it's vegan, they will have no idea.
[wprm-recipe id=6827]
What's your goto dessert for Thanksgiving?
