Vegan Pumpkin Pie

History of Pumpkin Pie

Pumpkin pie has roots dating back to early colonial America, though it looked quite different from today’s version. When colonists arrived in New England, they were introduced to pumpkins by Indigenous people, who cultivated them as a staple crop. In the 1600s, settlers often filled hollowed-out pumpkins with milk, honey, and spices, baking them in hot ashes—a precursor to the modern pie. By the late 18th century, recipes resembling today’s pumpkin pie began appearing in American cookbooks. It eventually became a Thanksgiving tradition, popularized during the 19th century as a symbol of harvest and abundance.

Nutritional Benefits of Pumpkin

Pumpkin is a nutrient-dense food, rich in vitamins, minerals, and antioxidants. It’s an excellent source of beta-carotene, which the body converts to vitamin A, promoting eye health and immune function. Pumpkin is also high in vitamin C, potassium, and fiber, supporting heart health and digestion. Low in calories but packed with nutrients, pumpkin makes a nutritious addition to both sweet and savory dishes. Its antioxidants, like beta-carotene and vitamin E, contribute to healthy skin and may help reduce the risk of chronic diseases.

Vegan Pumpkin Pie

This crowd-pleaser is great for holiday gatherings.

Ingredients:

1 can (15 oz) pumpkin puree
1 1/4 cups full-fat coconut milk
3/4 cup brown sugar
1/4 cup cornstarch
2 tsp pumpkin pie spice
1 tsp vanilla extract
Vegan pie crust

Instructions:

1. Preheat oven to 350°F (175°C).
2. Blend all ingredients except the pie crust until smooth.
3. Pour the mixture into the pie crust.
4. Bake for 50-60 minutes, or until the center is set.
5. Let cool completely before serving.