Along with cranberries, I LOVE pumpkin this time of year. Yes - I know I can buy canned pumpkin year round (and I do), but when the temperature drops and leaves are crunching underfoot, my mind dwells on pumpkin. Especially pumpkin pie. I've never attempted a vegan pumpkin pie before, and I'm notoriously afraid of making my own pie crusts, so I trolled the internet for a no-bake pie. What I found was the Impossible Vegan Pumpkin Pie recipe at fatfreevegan.com. I substituted spelt flour for the rice flour, but otherwise followed the recipe.
I tried to blend the ingredients in my blender, but I don't think it's powerful enough. Next time, I'll try it with my stand mixer and the wisk attachment. Also, I used too small of a pie plate and it ran over quite a bit - as you can see. (Good thing I had the forethought to put a tin foil-lined pizza pan under it as it baked.) And it really didn't make it's own crust. It turned out more like a custard in the shape of a pie. But...it is delicious! I will definitely try this recipe again, but with a few modifications.
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