Tips: Leftover pie will keep in the freezer for up to 10 days. Wrap each slice individually in plastic wrap or tin foil and store them in an airtight container.
Not in the mood to make a crust? Turn this dessert into freezer fudge by preparing only the pumpkin filling. Pour the filling into an 8-inch (20-cm) square pan lined with plastic wrap, top with ½ cup (125 mL) toasted pecans, and freeze until solid (1½ to 2 hours). Slice into squares and enjoy straight from the freezer!
Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.