Pumped Pumpkin Pie for all (not just me!)

But if no one liked this pie, except me, I’d be fine with that. I LOVE pumpkin pie. And I will eat yours if you don’t want it. 😉

It took me a while, after transitioning to a vegan lifestyle, to find a pumpkin pie I could embrace. To say I was feeling quite panicked would be an understatement. I wait all summer to get to fall (and I love summer) so I can finally eat pumpkin pie legally. You know, during the proper pumpkin pie-eating season.

So to abandon a perfect pumpkin pie recipe, that I used for years, was difficult but necessary. My food, no matter how much I enjoyed it, could not involve suffering from another being. I stayed focused on the task at hand. I must now find an equal, to my beloved pie, but without the dairy.

With conviction and passion, I set out on my quest. I tried so many paltry pumpkin pie recipes. Most ended up too liquidy and sad. It was pretty depressing, to say the least.

I received half-hearted encouragement from the family. They tried to console me and convince me that the pies I’d made were good enough. But I knew better. And I wasn’t going to give up.

The day came

One particular day, over four years ago, and just in time for the upcoming pumpkin season, I tried yet another recipe. I tried to temper my excitement when the pleasing aroma of all the provocative spices started wafting through the house.

Now normally, I like a lot of my pies still warm from the oven like apple, cherry, blueberry, peach, and one of my old favorite store-bought pies, Marie Callender’s Razzleberry Pie.

But pumpkin pie, I like to eat cold. However, this time I could not wait. I had a good feeling this was a winner, so I dug in straight from the oven.

Well, I wasn’t disappointed. It was a precious moment when time stood still. I closed my eyes and inhaled that lovely pumped pumpkin pie. And the flavor was perfect. The consistency was on point. So I am now pumped for pumpkin pie again. And don’t you love it when it all works out?

Pumpkin Pie Police

Now if there was ever a career I’d aspire to, it would definitely be the pumpkin pie police. If that ever becomes a thing ( we can’t have people eating pumpkin pie in the off seasons), then sign me up! I’d happily confiscate the illegal pies and squirrel them away. I could partake of their precious scent any time I liked. Then, when the time came to release the pies back into the world when it was allowed again, I’d exchange all those pies with my vegan pumpkin pies and nobody would know the difference. And nobody would get hurt. Then all would be right with the world. But perhaps I’m a bit too enamored with pumpkin pie?

Pumpkin all year!

Anyway, I have a better idea! Why don’t we get a little badass and make pumpkin a year-round treat? Not just one time of year but all the time! No long lines queuing up for a pumpkin latte, no more Instagram pushes of all things pumpkin at the start of autumn, and no sad long faces when the pumpkin season ends far too soon!

We don’t do that to tomatoes, corn, or potatoes! Why the exclusion of pumpkin? I’m here to defend the super squash! I vote for pumpkin all year long!! Who’s with me?!

Always save room for pumped pumpkin pie

So whatever happens with our pumpkin love plan may I suggest we start with the making of the pumped pumpkin pie recipe? It will make you smile with joy at the first scent of those irresistible spices.

And if you find you crave a slice during the heart of the summer, never fear!

If I am on the pumpkin police squad and you have made our vegan version of the pie, I will look the other way.

Enjoy- my fellow pumpkin people!

P.S. If you want to enjoy a little whipped topping on your perfect pie, I recommend So Delicious Cocowhip.

P.P.S. To help avoid cracks in your pie (like the one above), try using a deep dish pie pan, and don’t overbake. If using a store-bought pre-formed pie crust, just transfer it to a deep dish pan from the tin it came in, for best results. Cracks do not affect the taste though! 🙂

One more thing! If you find yourself without any pumpkin, but a desire for pie, try our Scrumptious Strawberry Pie

strawberry pie or pumpkin pie, your choice — the Scrumptious strawberry pie

thehamptonsvegan

Pumped Pumpkin Pie for all!

A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings: 6 servings

Course: Dessert

Cuisine: vegan

Ingredients Method Notes

Ingredients

14-16 ounce can 100% pure pumpkin
3/4 cup organic sugar can sub with an qual amount of maple syrup
10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon all spice
1/2 teaspoon salt
1/4 teaspoon cloves
1 9 inch pie crust like Wholly Wholesome organic pie shell

Method

Preheat oven to 425 degrees F.
Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:

Wholly Wholesome Organic Pie Shells

Jump to Recipe

Ahhh, Strawberry Pie

Strawberry pie is one of my favorites. But my strawberry love goes deep. I love them in a shortcake, on pancakes, on cereal, in a muffin, as jam, and on vegan ice cream. Oh, and dipped in chocolate, too!

However, this scrumptious strawberry pie takes strawberries to the next level and then some. Look at that mouth-watering beauty of a berry!

A picture paints a thousand words

There aren’t enough words to do this sweet berry pie justice, that a simple photo does in an instant. A strawberry pie photograph is all you need to know you will love it.

It’s not complicated, and there’s no secret to it. It’s strawberries and a pie crust with glaze. That’s what makes it beautiful. It’s perfect with no fancy flourishes or extra, needless ingredients.

You can add whipped topping, but it isn’t necessary. It’s simple perfection at its finest. Glorious strawberries. I may be their number-one fan. At least in the top ten!

So, while you’re en route to the east end of Long Island, why not stop and pick up a few baskets of these beauties at any of the farmers’ markets listed on the Long Island Pulse website?

Strawberry Pie- It’s simply delicious and simple to make

This recipe is based on one I found sometime back in the ’80s in a book just for making pies. You can buy a tried and true (vegan) crust or make your own. Either way, it’s mostly about the filling of this pie.

Now, for complete simplicity, I will use a store-bought crust to assemble this pie in no time. And you can too! But it’s a pie that didn’t even need a vegan substitute. And it’s always been a recipe for vegans before vegan was cool. A progressive pie for the ages. Yes, it’s a pie that begs to be photographed.

Show-stopping strawberry pie

So, to sum it up, this pie is not only simple and scrumptious, but it’s so pretty it needs to be seen. Therefore, this pie needs an audience!

So, take this pie to a special celebration or picnic. Gift it to impress someone. And at the very least, please take a photo of this beauty because it would make nice kitchen art! No?

the scrumptious strawberry pie

This pie makes me want to sing to the tune of Sweet Caroline. You know how it goes, come on:

“SWEET strawberry pie! bom, bom, bom…good pie never tasted so good, SO GOOD, SO GOOD, SO GOOD!!

Or make another one of our yummy pies, the Pumped Pumpkin Pie!

More pie, please!

So, my favorite treat would have to be pie. All sorts of pie! And here’s a savory one: Peaceful Pot Pie.

So, how about pie for dinner and pie for dessert?

peaceful pot pie for dinner — Peaceful Pot Pie

thehamptonsvegan

Scrumptious Strawberry Pie

The perfect dessert for a Spring or Summer treat! Its beautiful. It tastes amazing and it is so easy to make. Take this to someone you want to impress. It wont disappoint!

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 8