A pumpkin pie from Linda at Vegetate.us! She doesn’t exactly celebrate Thanksgiving but she sure knows how to celebrate fall! This is from last year but it’s so pretty. This year they made some fruit butters. There’s a cute photo of that as well.
Update: oops I see Laura already posted this, it was bound to happen. My bad! We just love posting stuff from readers!
Mike says, “We’ve been making this Vegan Pumpkin Pie from Healthy Happy Life for years now, FTW!” HELL YES THIS IS BEAUTIFUL.
Reader Thanksgiving meals, FTW!
Vegan cooking: There’s an app for that (and a bonus pumpkin pie recipe)! »
Scroll down for the recipe for this pumpkin pie!
Now, I’ve mentioned before how I feel about apps vs cookbooks: books all the way. And the harsh truth is I’ve never been impressed with the recipes in How It All Vegan. So I can guarantee if I hadn’t gotten this app for free, I’d never have downloaded it.
On the one hand, I’ve had it for a couple months now and I’ve yet to get inspired to make any of the recipes. How’s that for radical honesty? I’m the worst reviewer ever! But no not really, because I think that says a lot about the fact that this app doesn’t really fit into my life.
On the other hand, I’m impressed with what Kramer’s done, and I think for some people, it could be a really great tool. The app includes 60 recipes, 10 of them brand new. You can access them by meal, or by other categories like “gluten-free” or “with video”
The videos are well-done and fun to watch; my favorite is about people who say they don’t like tofu (Kramer says that’s as dumb as saying you don’t like cake flour; of course you don’t like plain tofu! Also then she stuffs her face with cake flour. Classic).
Within the recipes, you can do all sorts of iPad-y interactive stuff, like add ingredients to a shopping list or email an invitation to come eat food to a friend.
You can’t see the list of ingredients and the list of steps at the same time, which I imagine would be a pain while actually in the kitchen, except the steps themselves are really detailed and take that into account. The photos, as you can see, are hella pretty.
Anyway, at $6.99, this is a cheap alternative to an actual cookbook, and you can have it with you even at your grandma’s house or on vacation or whatever. May this be the beginning of a flood of wonderful authors truly taking advantage of the digital format! I’ll probably just late-adopt on this trend though.
OK, here’s the recipe I promised! Sarah’s people were cool enough to let us use it! Let us know how you like it if you make it!
Pumpkin Pie from the GoVegan! w/Sarah Kramer App
App available at www.goveganapp.com
I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.
1/4 cup (50 g) sugar
1/4 cup (25 g) flour
1/2 tsp. ground cinnamon
2 Tbsp. vegan margarine
1/4 cup (30 g) walnuts or pecans, finely chopped
1 14-oz (398-ml) can unsweetened pumpkin purée
1/2 cup (120 ml) vegan “milk”
1/4 cup (40 g) cornstarch
1/2 cup (120 ml) maple syrup
1/2 tsp salt
1/4 cup (50 g) sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1 tsp. vanilla extract
1 9” (23 cm) pie crust
Preheat oven to 375°F (190°C).
In a small bowl, stir together 1/4 cup (50 g) sugar, 1/4 cup (25 g) flour, 1/2 tsp. cinnamon, 2 Tbsp. vegan margarine, and 1/4 cup (30 g) finely chopped walnuts. Set aside.
In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1/2 cup (120 ml) vegan “milk”, 1/4 cup (40 g) cornstarch, 1/2 cup (120 ml) maple syrup, 1/2 tsp. salt, 1/4 cup (50 g) sugar, 1 tsp. cinnamon, 1 tsp. ground ginger, 1/4 tsp. allspice, 1 tsp. vanilla extract until smooth.
Pour pumpkin mixture into prepared pie crus. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.
My Thanksgiving, by Rachel.
This year for T-day I got to visit my in-laws in south Florida. They’re nice folks but they’re meat-eaters. This made me sad for many reasons, but mostly because the last two years I got to host vegan thanksgiving at my own house and it was SO FUN to plan and cook super yummy food that I could eat all of and that involved no carcasses.
But I can’t always have my way, so the vegan husband and I made the very best of it. Bonus: in Florida you get to eat Thanksgiving outside!
Here’s how we made the out-of-town thing work:
1. We arranged ahead of time to cook our own little sub meal. Main dish (curry-crusted tempeh from The Millenium Cookbook), side (red wine roasted Brussels sprouts from Vegan Holiday Kitchen, review forthcoming), and a dessert (the pumpkin pie from Vegan Pie in the Sky). This worked because we’re more passionate cooks than the in-laws. In other situations, that might not be OK, in which case I’d probably have to cry or raid Whole Foods or something.
2. We gave our hosts a shopping list ahead of time, and we brought some of the weird stuff, like agar powder, with us. We also brought little Ziplock baggies with the spices we needed for each dish, because buying a zillion spices is a lot to ask.
3. We scaled down our ambitions a little. For example, we made pie in a store-bought crust, which we wouldn’t have done at home. It still rocked.
4. We were clear on our mission: This was not an attempt to win over any carnivores with amazing vegan food; this was making sure husband and I had enough to eat that we liked. If no one else had taken a bite of our stuff, that would have been OK. Same if nothing else had been vegan (though a family friend nicely made the effort to veganize her dishes too).
Next year in my own kitchen! But this year was really nice. People even ate most of the Brussels sprouts!
The Sweetest Vegan is back with Thanksgiving recipes! Hurrah! Try the delicious-looking pumpkin pie recipe above and then make this tofurky recipe for the pre-dessert meal! I think they call it dinner. Ever heard of it?
Daelyn of This Dish Is Veg had a great big family dinner, with a seitan roast, mashed potatoes, mushroom gravy, French bread, and apple and pumpkin pies—all homemade, and all looking delicious!
[Are you making something special for new year’s? Send us a photo!]
Happy Thanksgiving from reader Eileen and her pumpkin pie with a splendid dollop of whipped coconut cream topping. I’ve still never had whipped coconut cream—is it as good as its reputation? It looks so luscious on this piece of pie, here. Happy Thanksgiving, Eileen!
Reader Mike followed this recipe from Healthy Happy Life and made both a standard-size pie AND tiny, cupcake-sized pies! TEENY TINY PIES! You could eat them not only with one hand, but NEATLY with one hand. I love these little pies SO MUCH. Happy Thanksgiving, Mike!
Here’s a second photo from the same Thanksgiving, this one taken by Breanna, who says that she “had the distinct pleasure of sitting back and barely lifting a finger unless it was towards a mimosa while [the] lovely [Jenn and Gretchen] whipped up the most amazing vegan meal (not just Thanksgiving meal) [Breanna’s] ever had.”
High praise, which continues in her description: “Clockwise: Full-on Tofurky roasted with red taters, carrots, and garlic, fabo gravy, vegan baked mac ‘n’ cheese with broccoli, “butter” and garlic sauteed brussels sprouts, fresh cranberry sauce, mashed sweet potatoes, stuffing with more fabo gravy, and rainbow chard with red peppers….And to climax it all, a melt-in-your-mouth pumpkin pie that was so naughty it refused to be pictured. HA!”
Jenn and Gretchen, know your efforts were very, very appreciated. Happy Thanksgiving to the “babely vegan crew from Oakland”!
Happy Thanksgiving from reader Sarah M. and her two pumpkin pies! In the foreground, a recipe from Bryanna Clark Grogan in a premade graham cracker crust; in the background, a recipe with silken tofu in a no-roll crust. Which did you eat first? Is there any of either left over? I’d bet not! Happy Thanksgiving, Sarah!