Pumpkin Pancakes

These delicious pumpkin pancakes aren't quite as fluffy as my plain or banana pancakes because the pumpkin makes them dense. That being said, they taste amazing spread with vegan margarine and dripping with maple syrup!

2 cups unbleached flour
4 tsp baking powder (measure generously or add a tiny bit extra for fluffier pancakes)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 cup agave
1 1/4 to 1 3/4 cups plain or unsweetened nondairy milk (almond works well)
1 cup cooked pumpkin puree or canned cooked pumpkin
vegan margarine or oil for frying

Combine the flour, baking powder, and spices in a large mixing bowl and stir. Add the agave and 1 1/4 cups of the nondairy milk, stir until the lumps are gone, and then stir in the pumpkin. Add the extra nondairy milk as needed to reach pancake batter consistency, probably about 1/4 cup or so depending on your how much liquid is in your pumpkin (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of vegan margarine or oil to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy topped with vegan margarine and grade B maple syrup!

Vanilla Pumpkin Custard Pie **

For the pie crust you can use any type of 9" pie crust you like. Make one from scratch, buy a graham cracker crust, or buy a frozen pie shell; as long as the pie shell is baked before you make the filling it will be fine! Unless you have a very large pie shell there will probably be some extra filling which can be cooled in a dish and eaten like pudding.


pictured with Soyatoo brand rice whip. made with almondmilk and Wholly Wholesome brand gluten free crust

Vanilla Pumpkin Custard Pie

½ cup corn starch
¾ cup sugar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground clove
2 tsp vanilla extract
3 cups plain soymilk or almondmilk (some can be substituted with vegan creamer for a creamier pie filling)
1 cup pumpkin
9” pie crust, pre-baked

Combine in a large saucepan the corn starch, sugar, and spices. Whisk in the soymilk and vanilla. Continue whisking gently over medium heat until it begins to thicken and then add the pumpkin. Whisk thoroughly to mix in the pumpkin, remove from heat, and quickly pour into the pie crust. Allow to cool then refrigerate until set.