Vegan Pumpkin Pie
Ingredients
The crust
The filling
-
3
cups
canned pumpkin puree
-
1
13.5-fluid-ounce can
coconut cream
-
¾
cup
brown sugar
-
¼
cup
cornstarch
-
1
tablespoon
pumpkin pie spice
-
2
teaspoons
vanilla extract
-
¼
teaspoon
sea salt
For serving
-
to taste
Vegan whipped cream or Coconut Whipped Cream
Instructions
- Prepare the vegan pie crust and chill it for 30 minutes.
- Preheat the oven to 350°F and position a rack in the lower third.
- In a blender, combine pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth.
- Pour the filling into the chilled pie crust and smooth the top.
- Bake the pie on a baking sheet for 55 to 70 minutes until the crust is golden and cracks form in the filling.
- Allow the pie to cool completely, then cover and chill for at least 4 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
8 to 12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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