Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce
This is a pumpkin pie for the big girls and boys. The spicy cookie crust and the bourbon sauce make a nice alternative to the traditional pumpkin pie.
Yield: 1 pie
For the crust:
- 2 cups gingersnap cookie crumbs (alternatively Speculaas)
- 1/4 cup sugar
- 1/4 teaspoon ground ginger
- 6 tablespoons vegan margarine, melted
For the Pie:
- 2 cups pumpkin puree
- 1 cup soy cream or soy milk
- 1/2 cup brown sugar
- 2 teaspoons egg replacements
- 1/4 cup cornstarch
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ground dry ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoons nutmeg
- 3/4 teaspoons salt
For the Bourbon Sauce:
- 4 tablespoons vegan margarine
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla flavoring
- 1/4 cup bourbon or rum
To make the crust:
Preheat the oven to 300 (F).
Place the gingersnaps or Speculaas in a food processor and wizz to a fine crumb consistency.
Add the sugar.
Melt the vegan margarine.
Add to the crumbs and wizz in the food processor.
Grease a pie place and press the crumbs evenly into the plate to form an even crust.
Bake in a preheated oven for 8-15 minutes.
To make the filling:
Place all the filling ingredients in a blender and puree until smooth.
Pour the filling into the pastry and bake at 300 (F) for 45-60 minutes.
Cool on a rack before serving.
To make the bourbon sauce:
Mix the sugar and water in a small saucepan.
Heat to make a syrup.
Add the vegan margarine.
Stir well, while the mixture is heating.
Add the vanilla.
When the mixture has become a syrup remove from the heat and allow to cool.
Once cooled, add the bourbon or vanilla.
Serve the pumpkin pie sliced with the bourbon sauce drizzled on top.
For those in Europe, Speculaas cookies are a good substitute for the gingersnaps.