Vegan Pumpkin (or Sweet Potato) Pie

This is hands-down the best pumpkin pie recipe out there! The sweet, creamy filling is firm without being dry, and simple as a smoothie to put together. Perfectly spiced with cinnamon, nutmeg, ginger and cloves, this pie will be the star of your holiday table!

Vegan Pumpkin Pie

(recipe courtesy Isa Chandra Moskowitz)

Ingredients:

3 cups pumpkin or sweet potato puree ( I used sweet potato here)

1/2 cup maple syrup

1/2 cup soy or other non-dairy milk

4 tsp. canola or other vegetable oil

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg

pinch ground cloves

1/4 – 1/2 tsp. salt

2 tbsp. cornstarch

1 tsp. agar powder (see note below)

Pastry for 1 single-crust pie

Method:

Preheat oven to 350 degrees fahrenheit.

Combine all ingredients in a blender or food processor and combine until very smooth.

Spread evenly into pie shell and bake in middle of center oven rack for 60-65 minutes.

Let cool for at least four hours before cutting to allow filling to set. Perfect!

*Note: Agar powder is a vegetarian substitute for gelatin. If you can’t find it at your local natural foods store, grab it online through amazon.com