Pumpkin & Pomegranate

I know it’s too late for your Thanksgiving tables, but it really is quite delicious for breakfast or dessert anytime you can get your hands on pumpkin purée or a fresh pumpkin. I baked Matt the same pie but used regular sugar and poured it into a vegan crust. I had a bite of his and honestly I prefer the crust-less version. I made mine very spicy and I ate 2 pieces last night. No guilt!

Our Sunday Thanksgiving turned out to be quite lovely. We went shopping at the Edmonds PCC, and then started cooking around 5pm. We ate at 7:15, and I was fairly amazed by that. I did prepare the pies two days in advance, but still…Thanksgiving dinner in 2.25 hours? Isn’t it nice not having to wait for a turkey to roast? It really was beautiful.

Crust-less Pumpkin Pie

Ingredients:

• 1 15 oz Can Pumpkin Purée
• 1 C. Coconut Milk
• 3/4 C. Date Sugar, sifted
• 3 T Arrowroot Powder
• 1.5 T Pumpkin Pie Spice (or more if you like it spicy)
• 1/2 tsp. Sea Salt

Method:

1. Preheat oven to 350° F.
2. In a large mixing bow, combine the pumpkin purée, coconut milk, and sifted date sugar.
3. Sift together the arrowroot powder, spices, and salt and then quickly whisk into the pumpkin mixture.
4. Pour into a greased pie pan and bake for 60 minutes. The center will not be completely firm, but will firm up once cooled. Let cool completely on a wire rack and then refrigerate.

And here are some photos from our Thanksgiving :-)

Here's my plate

And here's Matt's, only difference are the potatoes!