VEGAN PUMPKIN PIE

by Monica Gisella
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This is a great recipe to prepare today. Yummy. Simple. And no one will notice it is vegan 🙂

VEGAN PUMPKIN PIE

Ingredients

  • 1 can organic 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 Vegan Pie Crust
  • Vegan Whipped Cream optional for serving

Instructions

  • Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
  • 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.
  • Pour mixture into a 9-inch pan lined with a pie crust. I don’t pre-cook the pie crust. Spread the mixture evenly with a spatula.
  • Bake for 1 hour. The middle will still look jiggly; that’s normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
  • Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired.

Enjoy!

Lots of love and light! xx

Monica Gisella

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