Vegan Pumpkin Pie
When it comes to Thanksgiving, for most people, pumpkin pie is an absolute must. And we wholeheartedly agree! This version of pumpkin pie is just as delightful as the classic one, bursting with the flavors of fall and topped with incredibly smooth homemade coconut whipped cream. To all the vegans out there, be warned—this pie is so delicious that you might want to sneak a slice for yourself before the rest of the family gets to it. ????Spice it to perfection. If you happen to be missing ground cinnamon, ginger, or nutmeg, fear not, as an equal amount of pumpkin pie spice will work just as wonderfully. If you prefer a milder coconut taste in the crust, feel free to use refined coconut oil. On the other hand, if you love the aromatic coconut flavor, virgin coconut oil is the way to go for this recipe.Top tip for a flawless gluten-free crust: Since the crust is made without wheat flour, there is no gluten to hold it together. To avoid a crumbly crust that falls apart when sliced, make sure to process the oats, nuts, and oil until they hold together when squeezed in your hand. The size of the grind should resemble coarse cornmeal—neither bigger than a half grain of rice nor so fine that it turns into butter. As there is no gluten in the mix, the crust doesn't need to rest or chill in the fridge, making it a quick and convenient recipe for the holiday time crunch.No eggs, no cream. To craft this vegan version of the classic pie without compromising texture or taste, we substitute traditional eggs with cornstarch and heavy cream with coconut milk. Use canned, full-fat coconut milk with minimal preservatives for the best results and the richest flavor!Plan ahead. Prepare this pie one day before serving to allow it to cool completely. As the pie chills, the moisture from the pumpkin filling will gradually bind the crust and filling together. For a more cohesive slice, let the pie sit in the fridge for at least 4 hours, ideally overnight.Storage tips: Store your pie in the fridge for up to 4 days, lightly covered with foil. Keep the coconut whipped cream separate and dollop it onto each pie slice as you serve. If the whipped cream loses its structure, simply keep it cold and re-whip it with a hand mixer as needed.
Ingredients
FOR THE CRUST
- Cooking spray
- 1 1/2 c. pecans
- 2/3 c. old fashioned oats
- 3 tbsp. packed brown sugar
- 1/4 tsp. kosher salt
- 3 tbsp. coconut oil, melted and cooled
FOR THE FILLING
- 1 (15-oz.) can pumpkin puree
- 1 c. coconut milk
- 3/4 c. packed brown sugar
- 2 tbsp. cornstarch
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
FOR THE TOPPING
- 1 (13.5-oz.) can full fat coconut cream, refrigerated overnight (Taste Of Thai works best)
- 3 tbsp. powdered sugar
- Pinch kosher salt
Instructions
- Preheat oven to 375°. Grease a 9” pie plate with cooking spray.
- In a food processor, add pecans, oats, sugar, and salt and pulse until a fine crumb forms. Add coconut oil and pulse until well combined and a dough forms.
- Press mixture into prepared dish in an even layer. Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 15 minutes, then remove parchment and weights and bake 15 minutes more.
- Make filling: In a large bowl, whisk together filling ingredients and pour over crust. Bake until only slightly jiggly in the center, 50 to 55 minutes, covering the crust with foil if it starts to get too dark. Let cool completely.
- Make topping: Open can of coconut cream and scoop out hardened cream on top. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
- Serve pie, preferably chilled until completely set, with whipped coconut cream.
Nutrition
Calories: 570kcalCarbohydrates: 41gProtein: 6gFat: 44gSaturated Fat: 26gSodium: 209mgPotassium: 465mgFiber: 5gSugar: 31gCalcium: 65mgIron: 4mg
Tried this recipe?Let us know how it was!