Panicking about all the cooking you will be doing for the holidays? Never fear…this recipe will feed 8 for dessert in under 15 minutes!
Pumpkin Pie: always a crowd pleaser. But how are you going to feed so many people this holiday? Don’t even worry about it! The Silver-Chic chef has got you covered! Here is the recipe for the easiest and tastiest pumpkin pie on the planet, with a new take on pumpkin pie crust that is crunchier and richer (and healthier for the planet with no palm oil)! It is a favorite of mine!
Filling for 1/5 Pies
15 oz can pumpkin (not pie filling)
3/4 cup full-fat coconut milk (stir well in can before measuring), or use 3/4 container Soft Tofu to but calories.
1/2 cup brown sugar
1/4 cup cornstarch
1/4 cup maple syrup (cut this is half to cut sugar if you would like)
2 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
1/2 teaspoon salt
Put in a blender and blend!
Makes 1 Pie crust
3 cups of bran flakes – turn into crumbs with the help of a mixer
Put in bowl with
1/4 cup sugar
1/3 cup Miyoko’s Vegan Butter (melted) or 1/3 coconut oil
Pinch of salt
1 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
Mix thoroughly in a bowl.
Thin out crust mix until it covers all sides and bottom of pie pan. Fill with filling. Bake for 35 minutes at 350 degrees. Let sit for at LEAST 4-5 hours and up to 20-24 hours. ENJOY!
Vegan Coconut Whipped Cream (optional)
Thanks to Josh Goldstein for filming.
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