Vegan Pumpkin Pie
Pumpkin pie made with Coconut Cream
Ingredients
- 15 ounce Can of Pumpkin puree
- 5.4 ounce Can of Coconut cream (¾ cup)
- 1/4 cup Unsweetened almond milk (or any non-dairy milk)
- ½ cup Brown Sugar
- 2 tsp Pumpkin Pie spice
- ½ tsp cinnamon
- ½ tsp salt
- 3 Tbsp corn starch
- 1 Vegan pie crust
Instructions
- Preheat oven to 350 degrees F.
- Prepare a pie crust in a 9 inch pie plate
- In a medium bowl (or blender), blend canned pumpkin, coconut cream, almond milk, brown sugar, pumpkin pie spice, cinnamon, salt, and cornstarch until smooth.
- Pour the mixture into the prepared crust.
- Bake for 1- 1¼ hours. The middle will still look unset, and that is okay- it will firm up after it cools.
- Cool pie on metal rack for 30 minutes. Cover and chill in refrigerator for at least 4 hours or overnight.
- Slice and serve with non-dairy whipped topping (i.e. Coco Whip, etc)
- To make the Pie Crust Leaves (optional): Mix 2 Tbsp Granulated Sugar with 1 tsp pumpkin pie spice. Roll out any extra pie dough you have left, and cut using leaf cookie cutters. Place on a baking sheet. Sprinkle the spiced sugar over the leaves, and bake for 10 minutes at 350 degrees F.
Notes
- Store the leftover pie in the refrigerator for 3-4 days.
- This recipe makes a shallow 9 inch pie- which is perfect for 2 people. However, if making for a family (i.e. Thanksgiving), I would recommend doubling the recipe, and making it in a 10 inch pie pan.
- We don't like our desserts overly sweet, so if you like your pie sweeter, add more sugar. Test your batter before pouring it into the crust, and add more sugar to taste.
- I used dark brown sugar because it was all I had on hand; however, if you want a lighter colored pie, use light brown sugar instead.