Pumpkin Pie

Not everything I eat is super healthy, not even close. My son, Cameron found this recipe and it’s amazing and it’s vegan! You don’t even have to tell them it’s vegan; they won’t know. I will have a future post about the difference between animal proteins and plant proteins. Suffice it to say for now that plant proteins are better for you, so having a completely plant-based pumpkin pie is awesome. You can rationalize some that it has cinnamon and ginger that do have health benefits. Enjoy!

Here is the website we got the pumpkin pie from and they list many other options. We haven’t tried anything else from them, but will.

Vegan Pumpkin Pie

Servings: 8 slices Prep Time: 5 minsCook Time: 1 hrCooling time: 4 hrsTotal Time: 1 hr 5 minsThe only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it’s vegan!

Ingredients

• ▢1 (15 ounce) can pumpkin puree
• ▢1 cup full fat coconut milk
• ▢1 cup brown sugar
• ▢1 teaspoon cinnamon
• ▢1 teaspoon ginger
• ▢1/2 teaspoon nutmeg
• ▢1/8 teaspoon cloves
• ▢1/2 teaspoon salt
• ▢3 tablespoons cornstarch
• ▢1 recipe Easy Vegan Pie Crust (SEE NOTES FOR MORE OPTIONS) (We bought a pre-made vegan pie crust)
• ▢Vegan Whipped Cream optional, for serving

Instructions

• Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
• Add the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
• Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. I don’t pre-cook the pie crust. Spread the mixture evenly with a spatula.
• Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. The middle will still look jiggly; that’s normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
• Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!
• For the Pie Crust Leaves: These are totally optional for decoration. Make or buy an extra pie crust, and roll out the dough about 1/8th inch thick. Using leaf cookie cutters, cut into shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F.

Notes

1. I recommend my Easy Vegan Pie Crust recipe for best results, but you can use a store bought vegan pie crust (Whole Foods carries one I know of) OR Gluten Free Pie Crust for a lighter option.
2. Don’t substitute another milk for the full fat coconut milk or your pie filling won’t thicken up the same way. I tried it with another milk and it was more of a pudding than a custard pie.
3. May substitute coconut sugar for the brown sugar. If you don’t want the pie so sweet, use 1/2 the amount of sugar, OR use 1/2 cup maple syrup instead of the brown sugar.
4. You can use arrowroot or tapioca starch for the cornstarch if needed.
5. Store leftover pumpkin pie loosely covered in the refrigerator for 3-4 days. To freeze, let the whole pie completely cool. Then wrap it tightly in several layers of plastic wrap, then even a layer of foil to protect it from freezer burn. 

Nutrition

Serving: 1serving, Calories: 270kcal, Carbohydrates: 41g, Protein: 2g, Fat: 12g, Saturated Fat: 3g, Sodium: 244mg, Potassium: 119mg, Fiber: 1g, Sugar: 27g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 2mg