RECIPE | Vegan Pumpkin Pie Redux

Pumpkin Pie

I originally made this a few years back but I have played around a little bit with the recipe. While I am not a huge fan of pumpkin pie this original recipe came out of a “need” to use up a can of pumpkin puree I had in my pantry. I gave it a shot and it came out so tasty.

Vegan Pumpkin PIe
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 1 cup coconut cream
  2. 1-15oz can pumpkin puree
  3. 1 cup cashews, soaked for 2 hours
  4. 1 tablespoon arrowroot powder
  5. 2 1/2 teaspoons pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 cup coconut sugar (or granulated sugar of your choice)
  8. 2 teaspoons vanilla
  9. 1 uncooked pie crust rolled out to 1/8-1/4 inch think (use your favorite recipe or make life easy and buy a pre-made one I like Wholly Wholesome)
Instructions
  1. Preheat oven to 375F. Place the pie crust in the pie plate, top with a piece of parchment paper and
  2. then a cake pan or pie weights. Bake for 10 minutes and then allow to cool completely. If you are using a frozen pie crust follow package directions.
  3. While the crust is cooling place all of the remaining ingredients into a blender and process until smooth.
  4. Pour the pumpkin mixture into the crust and bake for 35-40 minutes until the filling has set and the crust is lightly browned.
  5. Allow to cool completely on a wire rack.
  6. Serve with your favorite non-dairy whipped cream
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