November Foodprint – Pumpkin Pie v. Vegan Pumpkin Pie

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Thanksgiving is perfect for spending quality time with friends and family. It is also the perfect time to practice using less water with the food we prepare! For a minor change this holiday, Drink Local. Drink Tap. is inviting you to step out of your comfort zone and try a vegan dessert!

Making a vegan pumpkin pie, which tastes just as good as the non-vegan version, all that is altered is the type of milk used. Coconut milk is a delicious, water-conserving alternative!

Linked below is a vegan pie recipe with an option to make your own crust! As mentioned back in the August post about vegan ice cream, a smaller amount of water is used to make coconut milk than dairy milk requires. An ounce of coconut milk only needs about 10 gallons of water to make (Source). This Thanksgiving, impress family and friends with your awesome dessert and the water you conserved to go with it!

https://lovingitvegan.com/vegan-pumpkin-pie/

Ingredients:
1 15oz (425g) Can Puréed Pumpkin (not pumpkin pie filling)
3/4 cup (180ml) Coconut Milk (full fat)
3/4 cup (150g) Brown Sugar
r1/4 cup Cornstarch
1/4 cup Date Honey or Maple Syrup
1 tsp Vanilla Extract
3 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 Vegan Pie Crust homemade or store-bought (must be uncooked)

Water food-print
Milk = 1000 gal/gal of milk (Source)
Coconut Milk = .25 gallons/ serving (In this recipe)