It's been one of those weeks. You know the kind. Moving at a breakneck pace, I've barely had any time to sleep, let alone finish up this blog post to share with you. In fact, I'm writing this post from a 15 passenger van on a work trip up to Northern California, even though I baked this pie last weekend.
Sometimes I get just so busy thinking about what's next that I forget to actually give myself credit for the things I'm proud of. I think it's the lapsed catholic in me, always feeling slightly guilty for something. I've got a to do list that's always growing, and sometimes my hands start shaking because I'm so tired. I've got books to finish reading, essays to finish writing, and I've still got to make it to work on time.. I'm trying to figure out what I want to wear for Halloween, but there's a part of me that is just simply not interested in pretending to be something else, even for a night, that I think i might just stay in and listen to my new favorite podcast about murders.
But you know what the problem is with being stressed like that all the time? The fact that you're stress all the time for literally no reason.
Especially because life has been pretty good to me in the last few months. Tom Hanks gifted the world with another movie, and I've finally figured out how to get my hair to look good parted on the left side. I cleaned out my closet, and I got a discount on a new rug for my dining room last weekend. My credit score rocks and my car has a full tank of gas.
So I don't really have much else to ask for, especially now that I've perfected this vegan pumpkin pie recipe.
Baking is one of the only constants in my life. The one thing I allow myself to always make time for because it's something that just bring me joy. It's my stress relief.
Every Thanksgiving I make pies for my friends and family, but this is the first year I'll be attempting to make them using plant based ingredients. I started recipe testing a few weeks ago, and I think I've finally got it. Actually, I know it got it, because I brought this to work at 7am and my coworkers had completely demolished it by 8am.
One of the best things in my world is watching people eat something I've baked. Or hearing about it. If you make this vegan pumpkin pie during the holiday season, please share on social media using the hashtag #sugarandsatire.
makes one 9'' pie
1 3/4 cups pureed pumpkin
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2-3 Tablespoons Aquafaba*
3/4 cup plant based milk (I used a coconut almond blend)
3 Tablespoons cornstarch
Line a pie plate with the premade pie pastry and preheat oven to 350 degrees F.
In a large bowl, combine all ingredients, adding more or less aquafaba until you have a thick filling. Pour into the pie crust and wrap the edges with tin foil to prevent burning. Bake for 30 minutes with the tin foil on, and then remove the tinfoil and bake for another 30 minutes.
You'll know when the pie is done when the filling is mostly set, and only jiggles a bit when picked up. Let the pie cool to room temperature, and then place in the fridge to set overnight.
Serve with coconut whipped cream.
Recipe lovingly adapted from the Better Homes & Gardens Cookbook
I updated this recipe on November 25th, 2017 to adjust measurements and baking times, I found that these changes make for a better set pie that tastes very close to the egg filled ones that I remember.