It’s October, which means that it’s fall, which means that it’s almost Halloween, which means that we are solidly into pumpkin (#psl) season! To celebrate my friend Carissa’s birthday, I decided to try making a vegan pumpkin pie. After all, she’s the one who inspired the veganism in the first place!
Some things I’m learning about vegan baking that are blowing my mind:
- Soaked cashews can be blended to fake a rich, creamy texture (like a slightly less dense version of cheesecake). You soak them in advance in water to make them easier to blend.
- Refrigerated coconut cream (the creamy portion from a can of regular coconut milk) can be whipped into a scrumptious, fluffy, whipped cream.
- Refined coconut oil is a great substitute for butter — unlike regular coconut oil, it has less of a coconut flavor and therefore doesn’t overpower a dish. (If you love the taste of coconut in everything, you can also use regular coconut oil instead!)
One of my favorite parts about this vegan pumpkin pie recipe is the crust. If you love pecans, this is the crust for you! It tastes like these oatmeal pecan cookies, in crust form.
I started this vegan journey heavily skeptical of vegan desserts; however, based on how scrumptious my recent vegan dessert experiments have been, it’s made me more more determined to try and cook exclusively vegan. There are so many delicious possibilities, and I’m excited to try them all!
Inspired by The Oh She Glows Cookbook by Angela Liddon