Vegan pumpkin pie

Vegan Pumpkin Pie

Indulge in the rich, creamy flavors of this Vegan Pumpkin Pie, a delightful twist on a classic dessert. With its smooth pumpkin filling and perfectly spiced aroma, this pie is a must-have for any fall gathering. What makes it special is its plant-based ingredients, making it suitable for everyone to enjoy.

Serving Size and Yield

This recipe yields approximately 8 servings.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 1 hour

Cooling Time: 2 hours

Total Time: 3 hours and 20 minutes

Ingredients

• 1 1/2 cups canned pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large mixing bowl. Whisk until smooth.
3. Pour the pumpkin mixture into the pre-made vegan pie crust, spreading it evenly.
4. Bake in the preheated oven for 60 minutes, or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool at room temperature for about 2 hours before serving.

Additional Notes

For a gluten-free version, use a gluten-free pie crust. You can also adjust the spices to your preference or add a pinch of cloves for extra warmth. Serve with a dollop of coconut whipped cream for an extra treat.

Nutritional Information

Per serving: Approximately 250 calories, 12g fat, 35g carbohydrates, 3g protein, 3g fiber, 20g sugar.

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