Fall is here! That means pumpkin season! Of course, you can eat pumpkin pie anytime, but now you can eat it without anyone judging you!
Bring this to Thanksgiving and no one will notice that its vegan!
Before going vegan I didn’t really care for pumpkin pie. Now I think it’s delicious and a great treat!
This tried and true pumpkin pie recipe is here! It is quick and easy. I used a store bought pre baked crust. I do like making my own crust, and in the future, I’ll do a post on that. But for simplicity, this time I’m using pre-made. It does have corn syrup in it, but life is about balance; having it every once in a while is okay.
Next, put all your ingredients in a blender. If you want to work in an arm workout, feel free to use a bowl, but a blender is so easy! I use potato starch but you can use any starch you have on hand. Like cornstarch or tapioca starch.
Blend until smooth and the same color throughout.
Pour into your crust. Bake until the edges of the filling are a bit cracked and firm. The middle will still giggle a bit.
Cool for a few minutes then into the fridge for at least 4 hours. I put a hot pad in the fridge under the pie. Because it’s still quite warm.
Eat plain or with whipped cream. My favorite store bought ones are from Target made with almond milk and in a spray can or King Soopers has one in a tub found in the freezer section. Or top with chilled coconut cream!
Serve cold as a dessert or a snack.
Vegan Pumpkin Pie
Makes 1 Pie
Serves 8
Ingredients
- 15 oz Canned Pumpkin purée
- ¾ cup Canned Coconut Milk (mix well before
- measuring)
- ½ cup Brown Sugar
- ¼ cup Potato Starch
- ¼ cup Pure Maple Syrup
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- ½ tsp Cinnamon
- ½ tsp Salt
- 1 Baked Pie Crust
- Preheat your oven to 350F.
- Add the pumpkin, coconut milk, brown sugar, starch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
- Bake for 1 hour. When you remove it from the oven, the edges might be slightly cracked and the middle will still look giggly.
- Let cool for a few minutes, and then chill in the fridge for a minimum of 4 hours.
Serve plain or with whipped cream.
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