When I started eating Whole Food Plant Based (WFPB), pumpkin pie was so hard to make without eggs, without milk or cream. Well the wait(and the number of bad pumpkin pies) is over. Here is the best Vegan Pumpkin Pie filling:)
Pumpkin Pie filling
14 ounces pumpkin puree not pumpkin pie filling
1 1/4 cups dates, tamped down and blended with 3/4 cup plant milk or 1 1/4 cups date paste
3/4 cup unsweetened plant milk
1/4 cup arrowroot powder or cornstarch(I used arrowroot powder)
2 1/2 tsps pumpkin pie spice (Local Spicery makes a great pumpkin pie spice)
1 tsp vanilla extract or powder
Set oven to 350. Blend the dates and plant milk, to make a date paste or use 1 1/4 cu
. Add the pumpkin puree, arrowroot powder, pumpkin pie spice, and vanilla and blend. If using a bought pie shell, pour filling into shell and bake for 45 minutes. Then place pie in refrigerator and the filling will gel up perfectly. If making a crustless pumpkin pie, poor the filling into a glass pie pyrex and bake for 45 minutes. Once done, refrigerate and the pie will set. Enjoy. Best flavor ever. My daughter says it needs a crust, but I can eat it like pumpkin pie custard:)