Vegan Pumpkin Pie

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Vegan Pumpkin Pie

LENA ABRAHAM
Word to the vegans: this pie is so good, you might want to stash a slice to yourself before the whole fam gets to it.
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Dessert
Servings 8 Slices

Ingredients
  

FOR THE CRUST

  • Cooking spray
  • 1 1/2 cups pecans
  • 2/3 cup old fashioned oats
  • 3 tbsp. packed brown sugar
  • 1/4 tsp. kosher salt
  • 3 tbsp. coconut oil melted and cooled

FOR THE FILLING

  • 1 15-oz. can pumpkin puree
  • 250 ml coconut milk
  • 3/4 cup packed brown sugar
  • 2 tbsp. cornstarch
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

FOR THE TOPPING

  • 380g full fat coconut cream refrigerated overnight (Taste Of Thai works best)
  • 3 tbsp. powdered sugar
  • Pinch kosher salt

Instructions
 

  • Preheat oven to 375°. Grease a 9” pie plate with cooking spray.
  • In a food processor, add pecans, oats, sugar, and salt and pulse until coarsely chopped. Add coconut oil and pulse until well combined and dough starts to stick together.
  • Press mixture into prepared dish. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.
  • Make filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 50 to 55 minutes. Cover crust with foil if it starts to get too dark. Let cool completely.
  • Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
  • Serve pie with whipped coconut cream.
Keyword Cake, Pumpkin, Vegan

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