Vegan Pumpkin Pie
Ingredients
The filling
-
2
cups
pumpkin puree
-
½
teaspoon
sea salt
-
1
cup
coconut cream
-
½
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
all spice
-
¼
cup
maple syrup
-
½
cup
brown sugar
-
¼
cup
cornstarch
The crust
-
1
gluten-free pie crust
store-bought or homemade
Instructions
- Preheat the oven to 350°F (180°C).
- Pre-bake the pie crust for 10 minutes and set aside to cool.
- In a large bowl, combine pumpkin puree, sea salt, coconut cream, cinnamon, ginger, all spice, maple syrup, brown sugar, and cornstarch.
- Blend the mixture well until fully combined.
- Let the mixture sit for an hour covered with a kitchen towel, or bake immediately.
- Pour the filling into the cooled pie crust.
- Bake for 60 minutes, then remove from the oven and let it cool completely.
- Cover with wrap and refrigerate for at least 4 to 6 hours, ideally overnight.
- Slice and serve, optionally topped with vegan coconut whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
172
Total fat
6g
Total carbohydrates
30g
Total protein
1g
Sodium
157mg
Cholesterol
0mg
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