loveandlemons4.8
Vegan Pumpkin Pie
This vegan pumpkin pie recipe is a perfect dessert for Thanksgiving or any fall meal! The filling has a delicious creamy texture and spiced pumpkin flavor. Make sure to chill the pie for at least 4 hours before serving so that it slices cleanly. For the best results, make it a day ahead.
👥 8 Servings⏱️ Prep & Cook: 5h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Up to 2 days and at least ⏱️ 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for ⏱️ 30 minutes.
2
Preheat the oven to 350°F. Position a rack in the lower third of the oven.
3
In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.
coconut cream, solids and liquid1 (13.5-fluid-ounce) canpumpkin pie spice1 tablespoon
4
Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to ⏱️ 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.
5
Allow to cool completely, then cover and chill for ⏱️ 4 hours or overnight.
6
Slice and serve with vegan whipped cream.
Vegan whipped cream, or Coconut Whipped Cream, for serving
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