This time of year is my absolute favorite. I take two weeks off work and spend most of my time cooking and hanging out with family and friends. This morning I got up early at 6am to go teach my weekly yoga flow class. It felt great to get an early start so that can continue preparing for Christmas Eve dinner.
Yesterday, I made the vegan caramel corn and prepared the filling for my roasted root vegetable tamales. Today I’ve made the chex mix and vegan pumpkin pie. After I run a few last minute Christmas errands I will make the vegan cheese ball and finish up the tamales. Love love love cooking up a storm!
As much as I love to be busy with all of these fun activities, I have to remember to take a little down time here and there to re-center. In fact, this was the theme I brought in for my yoga class today. The importance of finding a balance in life, especially when it seems the hardest – like the holidays! That’s one of the reasons I started prepping food days ahead this year. In the past, I’ve ended up spending the entire day in the kitchen prepping food instead of having time to hang out and relax with my family who I’m hosting dinner for. Getting family together is so important to me – and this year I’m making time to actually enjoy it!
As I said…I made a vegan pumpkin pie today, for tomorrow’s big dinner. Thanksgiving was my first time making vegan pumpkin pie. I looked up a few recipes online but in the end I kind of just decided to wing it. Luckily, pumpkin pie is one of those things that is really hard to screw up.
My main concern for making a vegan pumpkin pie was making sure it would set properly without any eggs. I had originally thought of using flax egg because that is typically what I do for baked goods. But after reading through a couple recipes online, I decided to use corn starch. You can substitute arrowroot powder instead if you want.
When I made the pie on Thanksgiving, I put half brown sugar and half maple syrup. The second time, I used all brown sugar for sweetening. But the maple syrup added an extra nice, rich flavor.
Instead of condensed milk, I decided to use coconut milk, which has a similar consistency and creaminess. Surprisingly, the pie tastes like regular pumpkin and not like coconut! I was a little worried that the coconut flavor might overpower the pie but it turned out great.
I usually make pie crust homemade but I found some vegan pie crust at Whole Foods and decided to give myself a break this year. We used the same ones at Thanksgiving and it turned out great!
This is a great recipe for holidays – I make it every year as a standard Thanksgiving recipe and on Christmas because it’s my dad’s favorite. He usually piles it high with whipped cream. This is the first year that I’m hosting an all-vegan Christmas so we’ll have to see what he says about this new vegan pumpkin pi with coconut whipped cream. Hopefully it will pass the taste-test of the pumpkin-pie king!
Have a great holiday everyone and remember to take some time for yourself to relax and enjoy friends and family (and pumpkin pie!)
- 1 vegan pie crust
- 1 can pumpkin
- 1 cup coconut milk
- 1/3 cup brown sugar
- 2 Tbsp corn starch or arrowroot powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Preheat the oven to 375.
- Prepare pie crust if making from scratch. If you're using a frozen pie crust, remove it from the freezer to thaw according to the instructions before baking.
- Combine the rest of the ingredients together and pour into the pie crust.
- Bake at 375 for 45-55 minutes, until slightly browned on top.
- Let cool completely before serving.
- Can be made a day ahead. Keep it covered, in cool place.