For Thanksgiving this year, I actually got the chance to cook for myself and my fiance at home. I was super duper excited, because every other year we’ve either been away on vacation or gone out to dinner on Thanksgiving. I wanted to challenge myself and make five different vegan dishes, which I knew he’d love! So, keep reading to see what I decided to serve for a vegan-friendly Thanksgiving including this delicious vegan and gluten-free pumpkin pie.
PIE PIE PIE! My favorite part of Thanksgiving has been and always will be dessert. And if I had to choose my favorite Thanksgiving dessert, it would definitely be pumpkin pie. There’s just something about the (vegan) buttery, slightly crispy crust and the soft & silky cinnamony pumpkin pie-spiced filling that gets to me. I mean, come on just look at it! Who doesn’t want to just devour that whole pie right on the spot?
We started our Thanksgiving dinner off with homemade vegan bread rolls that I made from scratch. Yes, from scratch! I actually thought the rolls would be the most complicated part of the meal to make. But they turned out to be super easy! Bread rolls also taste like a million times better right out of the oven. Then, I made garlic brussels sprouts and green bean casserole for our side dishes.
Of course, it wouldn’t be Thanksgiving without mashed potatoes, so I whipped the best ever vegan mashed potatoes with chives. Besides the pie, the mashed potatoes were my fave. For my main dish, I used half our mashed potatoes to make a vegan shepard’s pie with onion, lentils, and mixed veggies. It was actually my first time eating shepard’s pie and I have to say I’m a big fan now! Anyways, onto this super delicious pumpkin pie recipe which is just the right amount of silky, sweet, and totally tasty.
- 1 1/4 cup gluten-free all-purpose flour
- 6 tbsp vegan butter
- 1/4 tsp salt
- 5 tbsp cold water
- 2 3/4 cups pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/3 cup unsweetened almond milk
- 1 tbsp olive oil
- 2 1/2 tbsp cornstarch
- 1 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- In a large mixing bowl, add gluten-free flour and salt and whisk to combine.
- Add the cold butter in one tbsp at a time and work gently with a fork to cut it in just to get it mixed together.
- Add cold water a little at a time and use a wooden spoon to stir until you get a loose dough.
- Put dough on a piece of plastic wrap and gently form a 1/2 inch thick circle.
- Wrap with cling film and refrigerate for a minimum 30 minutes, up to 2 days.
- Once your dough is chilled, preheat oven to 175 degrees Celsius.
- Add all filling ingredients to a blender and blend until smooth, scraping down sides as needed.
- Remove the dough from the fridge, unwrap it and place it between two layers of plastic wrap.
- Gently roll it using a rolling pin until it's the same size as your pie pan.
- To transfer the crust, remove the top layer of plastic wrap and hold it directly over your pie dish.
- Quickly invert it into your pie dish.
- Gently form it into the pan, working the crust up along the sides.
- Use a fork to press down the edges of your pie crust.
- Pour filling into pie crust and bake for 60-65 minutes. The crust should be light golden brown and the filling will have some cracks on the top.
- Remove from oven and let cool completely before covering and putting it in the refrigerator.
- Let it set for 4-6 hours, preferably overnight.
- Slice and enjoy!
*Adapted from Minimalist Baker