Vegan Pumpkin Pie is on the menu for today’s Thanksgiving #LunchBreakLive with Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50! Cruelty-free and oh so delicious!
The amazing plant based ingredients that make this sweet treat!
Erin starts off by making her favorite pie crust from scratch! This takes real dedication to the craft. Most people just buy the premade one but if you want to be real baker like Erin, you have to put in the work! Erin adds more vegan butter for moisture. Erin gets a real workout just kneading her pie crust, so maybe we can work off the calories from eating this pie while making it!
Erin poses looking just as pretty as her pie!
Next, Erin makes the pumpkin pie filling that has silken tofu to make it creamy. Erin puts all the filling ingredients into her trusty Vitamix. She blends them until they are smooth, then pours them into a pie crust. Now all that needs to be done is the baking. The flower garnish is optional, but it is a nice touch! There you go, a vegan pumpkin pie sure to make everyone smile! Try making your own pretty pumpkin pie at home for the holidays with Erin’s recipe below!
Have you ever seen a pumpkin pie look prettier or tastier. We haven’t!
Report edited by Ellen Dent.
Vegan Pumpkin Pie RECIPE
– 4 cups vegan graham crackers (*no honey)
– 6 TBSP canola oil
– 3 TBSP organic sugar
– 4 TBSP almond milk
– 1 teaspoon salt
Mold into malleable dough and press dough into pie dish
Bake at 375 degrees for 8-10 minutes. Remove to cool
– 16 oz pumpkin puree
– 10 oz Silken Tofu
– 3/4 cup sugar
– 1/4 cup maple syrup
– 1/2 teaspoon salt
– 1 1/2 teaspoon cinnamon
– 1 TBSP vegan butter
– 1/2 teaspoon nutmeg
– 1/2 teaspoon ginger
Mix in food processor. Pour filling into crust. Bake at 350 degrees for 60-75 minutes