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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.

Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce

Yield: 1 pie

Ingredients:

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

Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce

Directions:

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.

Notes:

For those in Europe, Speculaas cookies are a good substitute for the gingersnaps.

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