Vegan Pumpkin Pie + Creative Vegan Recipes for Thanksgiving
Pumpkin madness has swept the Shaw Kitchen these past few weeks.
Mr. CEO is a BIG fan of anything pumpkin. Remember those Pumpkin Pie Spiced Nuts I made for him?
Suffice it to say, since this season is a little short in the grand scheme of the year, I tend to go a bit overboard when I see anything “pumpkin” flavored at the market.
Prime example – Food Should Taste Good Pumpkin Spice Tortilla Chips.
Well, let’s just say these were not the most treasured find this season.
I couldn’t toss them, I spent to much on them!
So off to the kitchen I went to create something magical that Mr. CEO would gobble up.
Enter– Vegan Pumpkin Pie with a Pumpkin Spice Tortilla Chip Crust!
Yep, I turned those chips into a delicious, wholesome crust that was the perfect base for this Vegan Pumpkin Pie.
Now — why vegan?
Well, to be honest, I had extra flaxseed meal in my fridge so wanted to venture out on the edge and see if I could #shawsimpleswap a classic dish into something all dietary types could enjoy.
This tastes delicious topped with a dollop of coconut cream or a soy based ice cream if you’re vegan, or a delicious creamy vanilla bean full dairy ice cream for the traditionalists out there. Seriously, the possibilites are endless!
- 3 ounces pumpkin tortilla chips
- 1 cup roasted walnut halves unsalted
- 1 tablespoon cane sugar
- 1 tablespoon maple syrup
- 2 tablespoon vegan margarine
- 1- 15 ounce can pure pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup vanilla almond milk
- 2 tablespoons melted vegan margarine or coconut oil
- 2 tablespoons flaxseed meal
- 1 teaspoon vanilla extract
- Coconut Whipped Topping
Preheat oven to 350*F.
In a food processor, combine tortilla chips and walnuts and process until a smooth, flour like consistency is achieved (2 to 3 minutes).
Add in the sugar, maple syrup and vegan butter and pulse until a coarse, crumb consistency is achieved (about 30 seconds). Set aside.
In a 9-inch pie pan sprayed with cooking spray. press tortilla mixture into the base to create a crust.
Bake for 10 to 15 minutes until browned. Remove and let cool.
In the same food processor (yes, saving you on dishes), combine the pumpkin puree, maple syrup and brown sugar. Process 1 minute until combined.
Add in the spices, almond milk, margarine, flaxseed meal and vanilla extract. Process another 30 seconds to 1 minute, or until thoroughly combined.
Pour mixture into cooled pre-baked tortilla crust and bake until set, about 55 to 65 minutes.
Remove and let cool.
Serve with cooled coconut whip topping and enjoy!
Need more inspiration? Check out these delicious vegan recipes too!
Kabocha Kale Salad via Sprint 2 the Table
Gluten Free Maple Apple Crisp via The Fit Cookie
Roasted Butternut Squash, Brussels Sprouts, & Cranberries via Eat Real Live Well
Balsamic Brussels Sprouts via Family Food on the Table
Miso Roasted Brussel Sprouts via The Foodie Physician
Acorn Squash Stuffed with Pumpkin Seeds & Cherry Quinoa Pilaf via The Spicy RD
Mini Pumpkin Pies via Joy Food Sunshine
Vegan Pumpkin Pasta via Nutrition & Wellness
Fall Panzanella Salad via Food, Pleasure & Health
Fall Farro Salad via Citnutritionally
Pumpkin Pie Protein Bars via And a Dash of Cinnamon
Cranberry Orange Ginger Relish via Nutrition Starring You
Roasted Butternut Squash Soup via Nutritioulicious
Butternut Squash & Apple Soup via The Domestic Dietitian
Buckwheat Pilaf via Making Healthy Choices
Maple Cinnamon Roasted Sweet Potatoes via Hungry Hobby
Vegan Nut Loaf via Vine Ripe Nutrition