Vegan Pumpkin Pie & Learning the Meaning of a Classic Christmas Carol [RECIPE]

Good Morning Everyone!

It’s Thanksgiving week!!! Wow! I’m bouncing with glee getting ready for “the big feast”…. which I can’t wait to share with YOU on Thursday! And, everything is in full swing for the countdown to the holidays. I admit, I’ve been bitten by the Christmas bug and I can’t shake it. For those of you who been around my blog for a while, you know that I’m a Jew who loves Christmas. Yes, in our home we celebrate both Hanukkah and Christmas! Weee! Lots of fun to be had. So stay tuned all December long as we share with you tons of activities and recipe ideas for both holidays. Today, I want to talk about Christmas carols. Growing up I learned just about every single Christmas carol out there. So now when they come on the radio, or pop up on my recommended Youtube list…. I can’t help but sing along. Except for that one song: “Good King Wenceslas”.

Good King Wenceslas looked out on the feast of Stephen…. 

We all know that line. Or can more or less nail it when singing. And then…. we start humming, right? And we think, “who the **** is Stephen?” (all keeping in time with the song of course LOL). Yes, I too was one of those hummers…. until I read the book! Did you know there’s a book that fully explains the meaning of this song? (Thank you Jane Seymour for writing it!). Browsing through our local library with my munchkin, we picked out this book and lo and behold… there’s a Youtube video that helps children “read along” with the book. Y’all it’s so well done, we were hooked as a family. I totally recommend you watch (and sing) along with it!

This video has dancers, the Mormon Tabernacle Choir, and Jane Seymour narrating each page of the book… all while the camera fades pictures from the story in and out of the video. So even if you don’t have the book, you can watch and fully enjoy this classic Christmas story! So what is this song about? Well, it’s all in the last verse of the lyrics:

Therefore, Christian men, be sure
Wealth or rank possessing
Ye who now will bless the poor
Shall yourselves find blessing 

Doesn’t that just give you the “warm fuzzies?!”. 🙂 You needn’t be a Christian to appreciate a song that reminds us to give to those less fortunate. That’s what the holiday season is all about! So as we glide into Thanksgiving… then Hanukkah… Christmas… and then the New Year’s… let’s ask ourselves: What can we do for others? Maybe you can donate money to your favorite cause or charity? Maybe you can donate a couple of hours to work at a shelter, food bank, or soup kitchen? Let’s band together and make this holiday season a beautiful one!

And now, let’s talk about today’s recipe.

Vegan Pumpkin Pie. I swoon at pumpkin pie. And Costco, bless you, I don’t know how you make pumpkin pies taste so darn good…. *sighs* ❤ They are the best. However, I made it my mission to buy pumpkin pie pumpkins, get in the kitchen with the family, and bake a pie from scratch. And you know what? I did it! Is it as good as Costco? No. Will I be using pumpkins in the future as opposed to canned pumpkin? Probably not. But I’m really glad that I had the experience of doing it from start to finish. The hardest part was patiently waiting for the pie to chill before we tucked into it! 🙂 Enjoy this recipe everyone and as always, keep on cooking ❤

IMG_3962

Vegan Pumpkin Pie 

Courtesy of: B. Britnell

Serves: 8

Ingredients: 

  • 2 1/2 cups of pumpkin (go for canned… it’s easier! 😉 )
  • 1/3 cup of brown sugar
  • 1/4 cup of maple syrup or agave
  • 3/4 cup of full fat coconut milk from the can, shake the can well before opening it!
  • 1 teaspoon of vanilla
  • 1 teaspoon ground ginger
  • 1 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 3 tablespoons of cornstarch
  • 1 vegan pie crust

Instructions: 

  1. Pre-heat your oven to 350 degrees F.
  2. In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.
  3. Pour the pie filling into your crust and spread out until it’s smooth.
  4. Bake in the oven for 55-65 minutes. The top should be firm and the crust should be lightly browned around the edges.
  5. Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain 🙂
  6. Top with some whipped coconut cream and ENJOY!!
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