This week's bonus recipe comes in honor of Sharing Every Bite's Facebook hitting 100+ likes and of course, Thanksgiving! I'm extremely excited to introduce my very first vegan, gluten, dairy, soy, and egg free Pumpkin Pie! Nothing but pure delicious... Eat-half-a-pie-in-one-sitting delicious. Not that I'm speaking from personal experience or anything.
This special little pie was born two days ago, actually. To give you a little history on my less than extensive pie history...this is my very first homemade pie, ever. In the history of all my cooking and baking, somehow I've never made my own pies. That's probably because the only pie I really like is pumpkin. I live for everything pumpkin. You better believe I have recipes in my cookbook for pumpkin parfaits, pancakes, and smoothies, so it's only the natural progression that pie was next. More than basic white girl status, thanks a (pumpkin) latte. It took two tries to get the spices just right, but the crust and filling were solid from the start. Does that mean I'm natural born pie expert? Probably not. I think it means I'm turning into a pumpkin.
Before we go further, I must give a HUGE thanks to my photographer for this recipe, Hillary. We've been friends since Girl Scout camp a decade ago, and she's an amazing friend who knows her way around a camera.
So let's do this!!
Overnight Prep time: 12 hrs.
Prep time: 10 minutes
Total time: 1 hour +
Calories: 279 per serving
And there you have it! Get that puppy out of the oven and top it with some whipped cream for a satisfying fall dessert. Please use your imagination for the coconut whipped cream atop this piece of pie. After no luck whisking the coconut cream with a fork in a bowl (LOL), I tried borrowing a hand mixer to no avail, and finally decided to brave holiday drivers and buy one of my own. Problem solved! AND IT DIDN'T FLUFF UP INTO WHIPPED CREAM. But as much of a whipped cream lover as I am, the pie tastes fine and dandy on it's own. Enjoy!