Name: Vegan Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: American
Ingredients: 1 Kilogram Pumpkin - peeled and chopped; 150 grams Brown Sugar; 2 teaspoons Pumpkin Spice Blend; ½ teaspoon Salt; 1 teaspoon Mixed Essence; 120 ml Coconut Cream; 3 tablespoons Arrowroot Starch; 160 grams Almond Flour; 50 grams Brown sugar; ¼ teaspoon Salt; 60 ml Coconut Oil

Front shot of Vegan Pumpkin Pie with pumpkin on the back and serving plates and spoon

Nothing says fall like pumpkin pie at Thanksgiving with friends and family. This recipe for Vegan Pumpkin Pie includes a Vegan Pie Crust, so you can say you made your pie from scratch. This dish will be a sure crowd-pleaser with a mixture of pumpkin, coconut cream, brown sugar, and the famous pumpkin spice blend. Easy to prepare and full of flavor, this pie we hope this recipe becomes an annual tradition for you with friends and family every Fall Season.

#Pumpkin Desserts #Sweet Desserts #Vegan #Thanksgiving #Vegetables #Baking

9-inch Pie Pan

Blender

Cooling Rack

Digital Food Kitchen Scale

Foil

Glass Measuring Cups

Large Mixing Bowl

Medium Pot

Stainless Steel Measuring Spoons

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins

Serves

Ingredients

Pie filling

1 Kilogram Pumpkin - peeled and chopped
150 grams Brown Sugar
2 teaspoons Pumpkin Spice Blend
½ teaspoon Salt
1 teaspoon Mixed Essence
120 ml Coconut Cream
3 tablespoons Arrowroot Starch

Crust

160 grams Almond Flour
50 grams Brown sugar
¼ teaspoon Salt
60 ml Coconut Oil

Instructions

Crust

Preheat oven to 325 °F/ 163 °C and place a rack in the center of the oven.

Place the almond flour, sugar, salt, and coconut oil in a large bowl and mix into a crumbly texture.

Remove the mixture into a pie dish and press the crust. Once evenly pressed out, use a fork to poke holes in the bottom of the dish.

Bake for 10 minutes, then remove from the oven and let cool.

Pie Filling

While the crust cools, prepare the pumpkin pie filling.

Place the pieces of pumpkin into a vegetable steaming basket and place into a pot with boiling water, and cook for 10-15 minutes or until the pumpkin is fork-tender and soft.

Mix and mass the pumpkin with brown sugar, spices, salt, essence, coconut cream, and arrowroot starch until smooth and creamy using a high-powered blender.

Pour the pumpkin mixture into the crust and bake for 30 min then cover the edges of the crust with foil to prevent burning and bake for another 30 minutes.

Remove from the oven, let cool to room temperature for 30 minutes, and then place in the fridge overnight. Serve cold or warm and enjoy.

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