What is Thanksgiving without a pumpkin pie? I have always been a fan of cold pumpkin pie with with whipped cream, it gives me all the fall feels; creating a vegan version of one of my favorite fall desserts took me a few tries.
Your traditional pumpkin pie involves eggs, milk, or evaporated milk and none of those ingredients are vegan friendly. Luckily, canned pumpkin is budget friendly and I was able to purchase a few cans and experiment.
I tried baking pies with condensed milk, coconut milk, powdered milk, flax seeds, almond milk, soy milk, and combinations, but they all lacked flavor and structure. I found coconut cream at our local Shop Rite and decided to try it; the can noted that it can be used as a stabilizer and to make coconut whipped cream so why not make a pie?
Let’s make this pie!
- 1 homemade vegan pie crust or store-bought
- 1 29oz can of canned pumpkin purée (not pumpkin pie filling)
- 1 13.5oz can of Organic Heavy Coconut Cream
- 1 TSP ground nutmeg
- 1 TSP cinnamon
- 1/4 TSP cloves
- 1 TSP ginger
- 3 TBSP corn starch
- 1/2 TSP salt
- 1 1/2 cup brown sugar
- 1 TBSP pumpkin pie spice
- Preheat your oven to 350 degrees and place your crust in your pie pan.
- In a large mixing bowl, combine your canned pumpkin, heavy coconut cream, sugar, cornstarch, and spices and whisk until smooth.
- Pour your mixture into the pie pan lined with your crust and bake for one hour. Your pie may still be jiggly after you remove it from the oven but it just needs time to set, set it aside for a few hours or pop it into the fridge.
- Serve with coconut whipped cream and enjoy!
TIPS: Using your extra pie crust, carve out fun fall shapes to decorate your pie, if you have cookie cutters it would be a fun way to get your toddler involved.
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