Vegan Pumpkin Pie Recipe

Name: Vegan Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 15 ounces can pumpkin puree; 1 cup coconut cream (canned coconut milk (use the hardened white part)); ⅔ cup cane sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla extract; 3 teaspoons pumpkin spice blend; ½ teaspoon salt; 1 9” vegan pie crust

Prep 10 min Cook 55 min Serves 8 Source

Ingredients

15 ounces can pumpkin puree
1 cup coconut cream (canned coconut milk (use the hardened white part))
⅔ cup cane sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
3 teaspoons pumpkin spice blend
½ teaspoon salt
1 9” vegan pie crust

Steps

1
Preheat oven to 325° F. Line a pie pan with the vegan pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
2
Prick the base of the crust with a fork several times. Freeze for 15 minutes while you make the vegan pumpkin pie filling.
3
In a blender, combine the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin spice blend, and salt. Blend on low speed until completely combined, smooth, and pale orange.
4
Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan. Shake slightly to smooth out the top.
5
Bake for 55–65 minutes until slightly firm on the edges when jiggled, and dull on top.
6
Remove from the oven and cool for at least 30 minutes at room temperature. Then, transfer to the fridge to cool completely, at least 4 hours or overnight.