Description
This Vegan Pumpkin Pie delivers irresistible flavors with a creamy pumpkin filling and warm spices, making it a delightful dessert perfect for any occasion.
Ingredients
- Vegan Pie Crust
- Pumpkin Puree (2 1/4 cups)
- Full Fat Coconut Milk (1/2 cup)
- Vanilla Extract (2 teaspoons)
- Light Brown Sugar (3/4 cup)
- Granulated Sugar (1/4 cup)
- Cornstarch (3 tablespoons)
- Pumpkin Pie Spice Blend (1 tablespoon)
- Kosher Salt (1/2 teaspoon)
- Vegan Whipped Cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and prepare the pie crust.
- Blend the pumpkin puree, coconut milk, vanilla, sugars, cornstarch, spice, and salt until smooth.
- Prepare a pie shield with aluminum foil.
- Assemble the pie with the crust and filling, pouring the mixture nearly to the rim.
- Bake for about 55 minutes, covering with foil halfway through.
- Cool for at least an hour, then refrigerate for two hours before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days.
Can freeze the pie for up to 3 months; thaw in the refrigerator before reheating.
Let the pie cool completely before refrigerating to avoid condensation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg