Vegan Pumpkin Pie

Every Thanksgiving, I return to my life’s work of finding a pumpkin pie that I will passionately crave and enthusiastically devour, versus the way I’ve eaten pumpkin pie on Thanksgiving every year prior: apathetically out of inexplicable holiday obligation. Four tries and six cans of pumpkin later, I landed upon today’s recipe for Vegan Pumpkin Pie. It is not at all the pumpkin pie I expected to bake (or in this case, since the filling is raw, to not bake), but it is one I’d happily inhale every year at Thanksgiving and many days in between.

Vegan Pumpkin Pie with almond flour pie crust. EASY, delicious no bake filling made from dates, almond butter, pumpkin, and warm spices. Naturally sweetened (no sugar!), gluten free, grain free, and dairy free.

This recipe is sponsored by Bob’s Red Mill.

If you’ve been a reader of this blog for a while, you may be aware that my attitude towards pumpkin pie is…meh. Pumpkin Pecan Pie? YUM. Pumpkin Energy Balls? Absolutely. Pumpkin Sheet Cake? MORE PLZ. But pumpkin pie?

I try a slice of pumpkin pie every year just to see if it’s improved in the last 365 days, and every year, I’m disappointed by everything about it except for the whipped cream on top. Where is the flavor? Why all this holiday fuss?

Not this year. THIS is the year of Vegan Pumpkin Pie.

The easy (and, might I suggest, sane) route would have been to accept the fact that I don’t care for pumpkin pie and content myself with one of the other tantalizing seasonal pie options like apple or pecan.

But since when am I, the girl that went through six cans of pumpkin in succession, sane? Don’t answer that.

I can’t help wanting pumpkin pie on Thanksgiving. Even though I prefer a dozen other pies before pumpkin on any other day of the calendar year, deep down, I am a traditionalist. On Thanksgiving, I want pumpkin pie. It’s what you do.

As irony would have it, in my effort to create THE perfect classic pumpkin pie recipe, I landed on one that isn’t classic at all. (more…)

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