When I was a kid I could eat my weight in pumpkin pie. It was totally a thing among my family members: me and my pumpkin pie. In actuality, I think I liked crust and whipped cream. Pumpkin filling was merely a stepping stone. But to this day pumpkin pie is nostalgic and when Thanksgiving rolls around I pretty much have to have one. For old time sake. (Even though I honestly prefer pecan pie now days, sorry family).
This year when I was working on my pie I got a little...crafty. That's to say, I'm pretty much the worst baker ever, because I rarely follow directions or recipes. While that sort of behavior works in cooking, it can make for some real flops with baking. Sometimes things don't stick together, other times the little vegan aids I find a little repulsive (like corn starch or tapioca) and frequently omit, leave me with a pudding. This recipe worked fairly well. It tasted out of this world and looked pretty delicious. But I won't lie. I had a few moments of wondering how well the slices would hold up. I wouldn't even bother posting if I didn't think it was worth it. So go make this.
