I’m back!! Sorry I’ve been MIA for so long. The end of the semester was crazy for me and my first week home was insane. I literally was scrambling trying to get Christmas presents all the while traveling around New England trying to see everyone. I think I just needed a break, and I needed to prioritize my life a little bit. But, I’m back and missed you all terribly!
Today’s post is coming very late, and I do apologize. I would have just skipped it all together, but I really want to share this vegan pumpkin pie recipe with you all!
Thanksgiving was spent in Maine at my uncle’s log cabin. There was so much snow, I was in holiday heaven.
Recipe from Emily Malone at The Daily Garnish
This recipe is honestly so easy, you do everything the same as a traditional pumpkin pie, only instead of adding sweetened condensed milk or what have you, throw in one full package of silken tofu. I think that this may actually be easier than dairy pumpkin pie. Emily gives a recipe for a homemade crust, but if you don’t have the time just find a vegan graham cracker crust and you’ll have your pie ready for the oven in less than 15 minutes.
Serve with vanilla bean dairy-free ice cream and you have a delicious vegan dessert for those holiday parties.
I used So Delicious Dairy Free Coconut Milk Vanilla Bean ice cream and this was a crowd favorite. The subtle coconut flavor really adds something to the vanilla bean ice cream. It was creamy and flakey all at the same time. My uncle really loved this ice cream and he is a very traditional meat and potatoes kind of guy. So, you can be assured that even the most skeptical people will enjoy this vegan dessert.
What’s your favorite holiday dessert, vegan or not?
What have you all been up to these past few weeks?