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.
What's your goto dessert for Thanksgiving?
About the Author
vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.