A couple weeks ago when I had my family over for dinner and cooked this vegan summer pasta, I was overwhelmed by the running and cooking I did all day with my cousin, so didn't get the chance to prepare a fresh dessert. Though I'm not a baker, I hate having anyone over for a meal and not serving a dessert after (even though we're not big dessert after dinner people, I just feel like it's the nice thing to do). Usually when I can't prepare something myself I hit up the vegan bakery in my hood, but I just didn't get around to it that day.
I was thankful to have a frozen, vegan pumpkin pie in my freezer. While it's not usually my style to do the frozen thing, I passed it in the market earlier that week and had a pregnancy moment, so took it home. Good thing I did cause it was absolutely easy and more importantly delicious! I have a bit of a soft spot for pumpkin pie and though I usually associate it with fall dessert, it was perfect cooled after this summer pasta. Kind of a summer squash then winter squash combination. It was totally perfect!
Here are the ingredients:
Dairy-Free Pumpkin Pie
INGREDIENTS: PUMPKIN, WATER, ORGANIC CANE SUGAR, TOFU PUREE (WATER, WHOLE NON-GMO SOYBEANS, MAGNESIUM CHLORIDE, CALCIUM CHLORIDE), ORGANICWHEAT FLOUR, PALM OIL, NON-GMO EGG REPLACER (SOYFLOUR, WHEAT GLUTEN, CORN SYRUP SOLIDS, SODIUM ALGINATE), ORGANIC WHOLEWHEAT FLOUR, SEA SALT, CINNAMON, GINGER, NUTMEG, CLOVES.
Totally safe, vegan, friendly, kind, scrumptious! I'll definitely be stocking these in my freezer from now on!