Vegan Pumpkin Pie
Vegan Pumpkin
Pie
The
only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the
holidays! SO easy to make in a blender, with only 9 ingredients and easy to
find ingredients.
You
should have known this was coming with my last post on how to make easy vegan
pie crust. I’ve got another savory recipe in the works for next week using pie
crust, too, so basically I’ve been up to my ears in pie crusts the last few
weeks! There are worse things to imagine. 🙂
If
there is one thing that is essential to the Thanksgiving holiday, it’s pumpkin
pie (with a ton of coconut whip cream, if you are me!). Don’t settle for a
store bought vegan pumpkin pie when it’s so easy to make your own at home that
will taste a million times better! Plus, vegan ones are hard to find unless you
live next to a Whole Foods.
Prep Time: 5 Mins
Cook Time: 1 Hr
Cooling Time: 4 Hrs
Total Time: 1 Hr 5 Mins
The
only recipe for Vegan Pumpkin Pie you'll ever need, and it's perfect for the
holidays! SO easy to make in a blender, with only 9 ingredients and easy to
find ingredients.
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 176 kcal
Author: Nora
Ingredients
•
1
-15 ounce can pumpkin puree
•
1
cup full fat coconut milk
•
1
cup brown sugar
•
1
teaspoon cinnamon
•
1
teaspoon ginger
•
1/2
teaspoon nutmeg
•
1/8
teaspoon cloves
•
1/2
teaspoon salt
•
3
tablespoons cornstarch
•
1
recipe Easy Vegan Pie Crust (or Gluten Free Pie Crust)
•
Coconut
whip cream optional, for serving
Instructions
1. Preheat
the oven to 350 degrees F.
2. Add
the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg,
cloves, salt and cornstarch to a blender and blend until very smooth. You may
also simply whisk it together in a bowl until smooth.
3. Pour
the mixture into a 9 inch pan lined with the pie crust. May use a vegan store
bought pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust.
Spread the mixture evenly with a spatula.
4.
....
5.
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