Enjoy This Vegan Pumpkin Pie !!!

Happy Easter

Life is about Enjoyment!!

Enjoy this Vegan Pumpkin Pie !!

Pumpkin: you can use fresh pumpkin pie puree or canned, up to you!

Coconut Milk: You want to ensure you’re using the one from the can since it’s nice and thick and will yield that texture that you’re looking for!

Spices: Although I’ve listed the cinnamon, ginger and all spice separately, you can substitute 1 ½ teaspoons pumpkin pie spice instead! If you like your pie extra spiced feel free to use 2 teaspoons instead.

Cornstarch: This is crucial for being the perfect thickener and for the binding of the pie with a smooth texture. I have not tested arrow starch but you can test if you’d prefer to use that.

Pie Crust: You don’t have to use mine if you’re not gluten-free! You can also substitute the gluten-free flour in mine for regular flour!

Pastry cutter on tip of pastry crumbles.

How to Make Vegan Pumpkin Pie (Step-By-Step Instructions):

Step by step of making pie crust.

Pre-bake pie crust for 10 minutes. Set aside.

Step by step guide showing ingredients for pumpkin pie filling mixed into a glass bowl.
In a large bowl, add all the pie ingredients.

Side by side shots of whisking pumpkin pie filling mixture.
Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.

You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.

Step by step adding filling to crust and before baking.
Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).

Remove from oven and let set and cool completely.

Step by step finished pumpkin pie and fork going through pie.

Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!

In terms of taste, WOW. I actually had to give away this pie the same day I made it. Like, I would have been out of control otherwise. It tastes absolutely amazing!! The maple syrup and pumpkin puree flavours blended SO well, and the spices really shone through. Also, the coconut milk added a beautiful silkiness to the pie.

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