Pumpkin Pie with Dairy-free Maple Whip – Vegan Thanksgiving Feast

November 21, 2008 at 3:54 am 1 comment

From appetizer to dessert follow the trail each day to a scrumptious, compassionate Vegan Thanksgiving Feast!  Each day this week we’ll offer you another recipe or two to add to your holiday menu plan.  Make this a Thanksgiving to remember with recipes from  Vegan Fusion World Cuisine …recipes that will tantalize your taste buds, stimulate your senses and just plain make you feel good!

Vegan Holiday Menu

( click the links for the entire feast )

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Pumpkin Pie with Dairy-free Maple Whip

20 min prep / 1 hour cooking + pumpkin cooking time / 9” pie

1 pre-made 9” Pie Crust
1 medium Pumpkin (1 ¾ C cooked)
¾ C Almond butter
¼ C Soy milk
¼ C Maple syrup
¼ C Sucanat or organic sugar
3 Tbl Molasses
2 Tbl Arrowroot powder
½ tsp Vanilla extract
¼ tsp Cardamom powder
¼ tsp Allspice powder
¼ tsp Nutmeg, ground
1/8 tsp Clove powder

1. Preheat oven to 350°. Cut pumpkin in half and remove the seeds. Place face down on a well oiled or parchment paper lined baking pan. Bake until a knife easily goes through the skin and the flesh of the pumpkin, approximately 45 minutes.
2. Scoop out 1 ¾ C pumpkin, place in food processor or blender with remaining ingredients and process or blend until smooth.
3. Pour mixture into pie crust and bake until top is firm to touch, approximately 1 hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.

Dairy-free Maple Whip

12.3 oz Silken tofu
3 Tbl Maple syrup or agave nectar, or to taste
2 tsp Lemon juice, fresh squeezed
½ tsp Vanilla extract
Pinch Cardamom powder
Pinch Cinnamon powder

1. Place all ingredients in a food processor or blender and process until smooth.

This concludes of Vegan Thanksgiving Feast series.  Enjoy creating your healthy, happy Thanksgiving meal.

Here are the links to all the recipes:

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )


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Entry filed under: Recipes, Vegan Fusion. Tags: , , .

Acorn Squash with Wild Rice Pilaf & Cranberry Sauce – Vegan Thanksgiving Feast Follow Vegan Fusion on Twitter!

1 Comment Add your own

  • 1. Happy Tofurky Day! | The Traveling Vegetarian  |  November 25, 2008 at 7:59 pm

    […] with it.  She’s got a wonderful blog and an incredible searchable database.  I just found this site, which has some good Thanksgiving recipes.  Vegan Vanguard has a three part guide to vegan […]

    Reply

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