Monday, September 22, 2014

Pumkin season has begun!

I am so excited that pumpkin season is here! Last week I bought two pie pumpkins; today my husband bought me two more. I have a very long list of pumpkin dishes that I want to try this fall. Last week I asked my husband what he wanted me to make first. "Pumpkin pie, of course!"

My beautiful pumpkin

Scooping the seeds

Ready to bake

Pie ready for the oven

Ta-Da! First pie of the year

Beautiful pumpkin pie!

This was the very best vegan pumpkin pie I've ever baked. I love that the recipe did not use tofu. Quite honestly, I usually have issues with the consistency of vegan pumpkin pies. However, this one was already firming up an hour after I pulled it out of the oven. Leaving it in the refrigerator overnight gave it an even better texture.

I want to play around with the recipe to see if I can reduce the sugar. 3/4 of a cup is a lot! Any ideas? I also think it needs more cinnamon. I'm looking forward to making a second pie soon. Does anybody want to come over and help us eat it?

4 comments:

Yoli said...

I cannot even boil water! The pie looks lovely. I am also a vegan.

Michelle said...

The pie looks delish.
I agree, that is a lot of sugar.

Unknown said...

I'm happy for pumpkin season too! Let us know how the recipe turns out after your adjustments.

Anonymous said...

That's one marvelous looking pumpkin pie!