Pumpkin Pie | Vegan Thanksgiving Recipes

This pumpkin pie is a crowd favorite. One bite of this vegan thanksgiving recipe will blow your mind. 

Ingredients

• 2 Cups Pumpkin Puree
• 3/4 Cup Full Fat Coconut Milk
• 1/2 Cup Organic Brown Sugar
• 1/4 Cup Cornstarch
• 1/4 Cup Agave ( or any syrup you prefer)
• 1 1/2 Teaspoon Pumpkin Spice
• 1/2 Cinnamon (Optional) see notes
• 1/2 Salt ( I prefer Pink Hyminalan)
• 1 Vegan Pie Crust ( I use Wholly Gluten Free Pie Crust )

Directions

Pre Heat. Set your oven to 350* F

Thaw. Unwrap your wholly gluten-free crust and let it thaw for 10-20 mins before using.

Pie Filling. Take out your blender and add in the following ingredients: pumpkin puree, coconut milk, brown sugar, cornstarch, agave, pumpkin spice, and salt. Blend. (If you don’t have a blender, you can also use a large bowl. Just be sure to mix well.)

Pour. Pour your pumpkin mixture into your pie crust and evenly smooth out the top with a spoon.

Bake. Set your pie into the oven. Set a 45-minute timer.

Cool Down. Let your pie cool down and place it in the fridge overnight.

Enjoy. Get your pie out of the fridge and get ready to enjoy! Serve on its own or with a nice dollop of vegan cool whip!

Notes

The cinnamon for this recipe is optional. If you don’t have any, you can add a little extra pumpkin spice and it’ll come out just as good!

If you want to make your own pie crust here is an easy recipe to do so:

 Add 1 1/2 Cups of any flour* 1 Teaspoon organic sugar* and 1/4 Teaspoon salt* into a food processor pulsing a few times to combine.

Then add 1/4 Cup vegan butter (cold)* and 1/4 Cup of *cold* vegetable shortening. Be sure to use small clumps of the shortening when throwing it in.

Process for about 8 seconds. ( it should look like a coarse meal)

While the food processor is running, drizzle in 3-4 Tablespoons ice water*

Lightly flour a clean surface and dump your dough out so we can shape it into a ball. Try to do this step quickly because we don’t want our hands to warm the ball.

Roll the dough out using a rolling pin and transfer it to a pie plate.

You can immediately use the pie crust or set it in the fridge until you are ready to use it.

(You can also use a large bowl and mix everything with a whisk if a food processor is not available.)

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