Vegan Pumpkin Pie

• porții: 8 servings
• timp activ: 5 minutes
• timp total: 1 hour 5 minutes

Ingrediente

15 ounce can pumpkin puree

1 cup coconut cream

1/2 cup brown sugar

1/2 cup granulated 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 other options)

Vegan Whipped Cream (optional, for serving)

Instrucțiuni

Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.

Add the canned pumpkin, coconut cream, brown sugar, granulated 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, Graham Cracker 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 homemade Vegan Whipped Cream or store-bought non-dairy whipped topping, if desired. Enjoy!

Optional Pie Crust Leaves: A fun idea for decorating your pie! 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. Once the pie has chilled, place on the pie for decoration.

Nutriție

• Calorii: 270 kcal
• Grăsime totală: 12 g
• Grăsime saturată: 3 g
• Sodiu: 244 mg
• Carbohidrați totali: 41 g
• Fibre dietetice: 1 g
• Zaharuri totale: 27 g
• Proteine: 2 g