LISTEN UP THIS IS NOT A DRILL. This pie is beyond words I swear. The first time I made this pumpkin pie was a few years ago, during my first vegan Thanksgiving. Pumpkin pie is a pretty important part, if not the most important part of Thanksgiving, so I had to make sure that it would live up to it’s name (despite it being vegan, sugar-free and all the rest). And this baby stand the test. I’ve made it many time by this point, and have yet to find someone who doesn’t exclaim an audible ”mmmmmmm” after the first bite.

Method:

1. Make yourself some chai tea (okay this isn’t actually necessary but totally recommended)

2. Preheat oven to 180 celcius

3. Combine all the ingredients of the crust in a bowl and blend with a hand blender or in a food processor until homogenous

4. Press down crust in pie pan and put in the oven until golden

5. Put all the ingredients of the pie filling in a high speed blender and pour on top of crust

6. Place back in the oven until knife poked in the centre comes out clean

7. Make sure you let the pie cool a little bit in order to harden before serving.

Ingredients:

Crust

• 1 cup coconut shavings

• 1/2 cup group almonds

• 1/4 cup oat flour (you can just throw oats in a blender if you don’t have)

• 1/4 cup coconut oil

• 1/4 cup maple syrup

Filling

• 2 cups pumpkin puree

• 3/4 cup of soft tofu

• 3 generous tbsp. maple syrup

• 1 tbsp. cinnamon

• 1 tsp. ground ginger

• 1 tsp. nutmeg

• 1 tsp. all spice