So, here is an apology pie for disappearing for two months. The fact of the matter is it turns out planning a wedding, starting several new teaching contracts and still having time to audition, eat, sleep and do other basic human necessities took up every waking hour of my life. When people asked me in the year leading up to my wedding if I found planning a wedding stressful I would say no. I would tell them that I have bartended many weddings and so I knew what was needed for the wedding to happen. Then the month before the wedding suddenly all the stress hit me across the head like a 2×4. It was go time and there was no time to delay. The good news is the wedding was beautiful and amazing and better than I could have hoped (OMG I’m married!!!) the other good news is, now that it’s over I have time to have a life again. I promise to share pictures once I get the official photographs.
I did bake all the desserts for the wedding with the help of my mum. We baked 96 cupcakes, 3 apple pies, 3 apple crisps, 2 spice cakes and I baked my wedding cake (a double layer chocolate and vanilla oreo cake with vanilla buttercream frosting) We had a bbq buffet for dinner, using HD Events Catering who were absolutely incredible, seriously book them for your next event! My friends bartended, another friend was our photographer, another drove the bus, a friend’s boyfriend dj’d it was a true labour of love. I still smile hugely and feel giddy when I think about it.
But now we’re back in the real world (honeymoon happening in January!) and so it’s time for real world things like Thanksgiving and pumpkin pie. My mum always bakes a killer vegan pumpkin pie for Thanksgiving dinner, but seeing as we had gotten married the weekend before Thanksgiving my parents decided to forgo our annual friends and family Thanksgiving dinner. This left me pumpkin pie-less. Which meant I had to make one on my own. I used the filling recipe from Chloe’s Vegan Desserts, it’s really good but I think the one my Mum uses is just a shade better (no offense to Chloe). I used my Mum’s pie crust because it is by far the best pie crust out there and whipped up a batch of homemade coconut whipped cream to really seal the deal.
So whip up a pumpkin pie because it is really fall now, the leaves are falling, the temperature is dropping and pumpkins are popping up everywhere. If you’re American you have plenty of time to test this recipe out before bringing it to your own Thanksgiving at the end of November!
- 1/3 cup plus 1 tbl shortening
- 1 cup flour
- 1/2 tsp salt
- 2-3 tbl cold water
Cut the shortening into the flour until it is well combined, add the salt, add the water a tablespoon at a time and kneed with your hands until the desired consistency is reached.
Roll the dough out and carefully place it in a greased pie tin.
- 1 15oz can pumpkin puree
- 1 1/4 cups canned coconut milk (mixed well)
- 1 cup sugar
- 6 tbl cornstarch
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Preheat oven to 350.
In a blender or the bowl of your standmixer combine all the ingredients together.
Pour the filling into the pie crust.
Bake for 60min.
Allow to cool and the refrigerate for at least four hours.