Vegan Mofo Day 9: Sickly Sweet Sundays

One more day and we’ll be celebrating Thanksgiving here in Canada. We celebrated a little early by having dinner at a friends house last night. My friend T cooked up a fabulous meal that included chickpea cutlets, green bean casserole, butternut squash casserole, stuffing, potatoes and gravy . There were also two different kinds of homemade bread, a hummus & veggie platter and for dessert, carrot cake. Needless to say, we were eating pretty good last night.

Part of the Spread

Food glorious food!

I brought a slow cooked seitan roast which I’ll tell you all about tomorrow, and pumpkin pie!

You just can’t have a Thanksgiving feed without some pumpkin pie. Although I’m partial to a nice piece of apple or cherry pie (my Nan’s cherry pie to be exact), I do love a nice pumpkin pie. Creamy, spicy and rich, are the qualities I look for in a good pumpkin pie and I think this recipe hits all the marks. I came across Bryanna Clark Grogan’s recipe a few years ago, and with a few alterations I now have the perfect end to any Fall meal. If you’re still looking for a dessert for your thanksgiving dinner, why not give this a try, it’s sure to go over well. If you plan on making this one, just keep in mind that it needs to be chilled in the fridge overnight, so plan to make it the day before.

Unbaked Pie

Unbaked Pie

That’ll do just fine

Pumpkin Pie
Makes one 9″ Pie
Adapted from Bryanna Clark Grogan 


  • One 9″ unbaked pie crust
  • 2 cups canned pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup brown sugar
  • 1/4 cup corn starch
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/2 teaspoon salt
Preheat oven to 400 degrees F.
In a large bowl whisk together the pumpkin, sugar, coconut milk, cornstarch, vanilla, spices and salt. Whisk until the mixture is smooth and creamy and you can’t see any lumps. Pour the filling into the pastry and bake 10 minutes, then decrease the temperature to 350 and bake for 50 minutes. If the edges of the crust begin to brown too quickly then cover them with foil. Cool on a rack until it comes to room temperature and then refrigerate overnight or for a minimum of 6 hours before serving.
T has a few foster dogs that she looks after (along with some kitties). Russell is one of the newest additions and I just couldn’t post this without showing you guys a picture of him. He’s such a sweetie and sooooo cute.

8 thoughts on “Vegan Mofo Day 9: Sickly Sweet Sundays

  1. What a fantastic spread of food! I don’t like pumpkin pie but your pie crust looks amazingly good and I love the hearts & the pumpkin in the middle too 😉

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