3 Vegan Holiday Pies

Eating healthy doesn't mean you have to sacrifice your holiday pie. Try these delicious desserts with a vegan twist. The following recipes are from Lois Deiterly's Sinfully Vegan: More than 160 Decadent Desserts to Satisfy Every Sweet Tooth.

Pumpkin Pie

What would your favorite holiday feast be without a traditional pumpkin pie? Here is a "veganized" version of the classic favorite. You won't even miss the eggs and milk.

(Makes 10 servings)

Preparation time:

Filling, 10 minutes
Crust, 10 minutes
Baking time, 65 minutes

Ingredients:

Standard Vegan Single Piecrust (refer to crust recipe at the end of this article)
1 (15 oz.) can pure pumpkin puree, or 2 cups cooked, pureed fresh pumpkin
1 cup vegan milk
1/3 cup pure maple syrup
2 teaspoons pumpkin pie spice (You can substitute 1 teaspoon of ground cinnamon plus ? teaspoon of ground ginger plus ? teaspoon of ground cloves for 2 teaspoons of pumpkin pie spice.)
1 tablespoon arrowroot
2 tablespoons flax powder
? cup water
Ground cinnamon, for garnish

1. Preheat the oven to 425 F. Coat an 8-inch pie plate with nonstick cooking spray.

2. Prepare the piecrust. Weight the crust with another empty pie plate filled with a little water or pie weights to keep the crust from bubbling or shrinking while it bakes. You can also line the piecrust with aluminum foil and fill the foil with dried beans. Bake the piecrust for 10 minutes, or until the edges begin to brown slightly. Set the piecrust aside.

3. To make the filling: Place all the ingredients except for the flax powder and ? cup of water in a food processor or blender (or use a hand mixer) and process until smooth. Stir the flax powder into the ? cup of water. Add to the pumpkin mixture and pulse to combine. Pour into the prepared crust and sprinkle lightly with cinnamon.

4. Bake for 15 minutes at 425 F. Reduce the heat to 350 F and bake for 50 minutes. The pie will become firm as it cools. Allow the pie to cool for at least four hours before serving.

Variation: For something different, try substituting either two cups cooked and pureed carrots or sweet potatoes for the pumpkin. The only difference is in the texture. The texture of the sweet potato pie is smoother. The carrots make a pie filling with a coarser consistency, more like the pumpkin.

Per serving:

  • 188 calories
  • 6 g fat (less than 1 g saturated)
  • 31 g carbohydrate
  • 2 g dietary fiber
  • 13 g sugar
  • 3 g protein
  • 0 mg cholesterol
  • 121 mg sodium
  • 191 mg potassium
  • Calories from fat: 13 percent

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