Thanksgiving will be a little different this year. We are following the advice of experts and will be avoiding get-togethers. even, sadly, with our family. That means that it will just be Alan and me for dinner, but that doesn’t mean I won’t be making all our Thanksgiving favorites, including this Vegan Pumpkin Maple Pie.
Another thing that is a big change is that we will not be putting on our annual Turkey Trot. Alan and I have been doing this race for 20 years so it will leave a big hole in our Thanksgiving celebration. On the other hand, we won’t have to get up at 2:30 in the morning to set up the course and work until everything is cleaned up at about 10:00 am. So there is that.
We are planning an online celebration just so we get the chance to virtually see each other. It is sad to think of Thanksgiving 2020 as the year of the Zoom family get-together, but we are staying away now so we can all be together later.
Pumpkin Maple Pie: It’s Vegan and Easy to Make!
There’s no better way to top off a delicious vegan Thanksgiving dinner than with this Pumpkin Maple Pie! I’m pretty sure I’d better make two because I know that it is always popular (even though it’s just Alan and me this year). People don’t stop and say, “Hey! That’s a vegan pie!” Nope, they just gobble it down because it’s so good.
- ¾ lb. silken tofu
- 1 15 oz. can pumpkin purée
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons maple syrup
- ½ cup brown sugar
- 1 tablespoon molasses
- ¼ cup sunflower oil
- 1 pre-made vegan pie crust
- Combine all the ingredients except the pie crust in a blender or food processor. Blend until creamy. Pour into pie crust. Bake at 425 for 15 minutes and 350 for 45 minutes.
- Chill and serve with vegan whipped cream or ice cream.
Are you a pumpkin pie lover? What’s your favorite Thanksgiving dish? Mine is sweet potatoes.
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Deborah, Lisa, Jenn, Laura, and Me!
The Weekly Run Down with Deborah and Kim
I really love the idea of using tofu in this pie. Looks fantastic thanks for sharing with meatless Monday today