1 tsp vanilla extract ½ Tbsp pumpkin pie spice ½ tsp sea salt ⅔ cup Medjool dates, pitted


Preheat the oven to 350° F.


Add all ingredients, except for the starch and dates, into a large pot. Stir well and bring to a simmer.


While the pumpkin mixture is heating, prepare a “slurry” by adding two to three tablespoons of water to the starch in a small bowl. Gently mix together until a thick liquid has formed; avoid clumps.


Vegan Chai-Spiced Sweet Potato Pie


Tis pie filling is robust with spices and not too sweet. Add less spice and more maple syrup to taste.


Yields: Filling for one nine-inch vegan pecan-date pie crust


2 large sweet potatoes ¾ cup coconut milk 3 Tbsp maple syrup 2 tsp vanilla extract 2 Tbsp arrowroot or tapioca starch 2 Tbsp ground cinnamon 1 Tbsp ground ginger 1 tsp ground cardamom ½ tsp ground nutmeg ¼ tsp ground cloves ½ tsp sea salt


Preheat the oven to 400° F.


Poke a few holes in each sweet potato using a sharp knife.


Place the sweet potatoes directly on the oven rack and bake until very soſt, about 45 minutes. Or microwave them for about eight minutes, checking every minute or so aſter the first five minutes.


Remove from oven and slice the sweet potatoes open to allow the steam to escape. Let them sit a few minutes to cool.


Lower the oven temperature to 375° F. South Central PA


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When the sweet potatoes are cool enough to handle, scoop out the insides and place them into a food processor bowl. Add the coconut milk, maple syrup, vanilla, cornstarch, cinnamon, ginger, cardamom, nutmeg, cloves and salt.


Process the filling until smooth, stopping to scrape the bowl as needed. Pour the batter into a prepared pie crust and smooth out the top with a rubber scraper.


Bake about 40 minutes or until it sets.


Remove the pie from oven and allow it to cool completely before slicing.


Top with whipped coconut cream, if desired.


Adapted recipe courtesy of Alissa Saenz, of Phoenixville, PA; Connoisseurus Veg.com/vegan-chai-spiced-sweet-potato-pie.


Pecan Pumpkin Custard Pie


With no flour, this pie has a soſter, more velvety texture. For a thicker filling, simply refrigerate before serving.


Yields: Filling for one nine-inch vegan pecan-date pie crust


1 (15-oz) can pumpkin purée 1½ cups unsweetened plant milk such as soy or coconut for the creamiest texture ¼ cup arrowroot or tapioca starch


NaturalCentralPA.com


Add the slurry to the simmering pumpkin mixture and cook over medium heat for five to six minutes, stirring continuously.


Transfer this mixture to a blender or food processor, add in the pitted (unsoaked) Medjool dates and blend until smooth.


Pour the filling into a prepared crust, then bake for 30 to 35 minutes.


Let cool completely before slicing and serving.


Adapted recipe courtesy of Caitlin Shoe- maker, of Miami, FL; FromMyBowl.com/ pecan-pumpkin-custard-pie.


photo by Stephen Blancett


photo by Stephen Blancett


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