Vegan Pumpkin Pie
Thanksgiving is right around the corner. At my house this means baking, lots of baking. I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin. But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do. So for my grandson Jett we make a special Vegan Pumpkin Pie. He loves it!
This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs. We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too. By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie. If you don’t tell anyone it’s vegan they might not even notice. Yes it’s that good!
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Vegan Pumpkin Pie
Ingredients:
1 15 or 16 oz. can or box Organic pumpkin pumpkin puree
1/2 tsp salt
1 Cup Organic Coconut Milk – don’t shake the can before opening, scoop up and use the fat creamy white portion on the top
1 tsp cinnamon
1/2 tsp ground ginger
1/4 cup Organic Maple Syrup
1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)
1/4 Cup Cornstarch
1 Unbaked Pie Shell – homemade or frozen (be sure it’s allergen free)
Directions:
Mix Dry Ingredients except corn starch together and set aside
Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
Add mixed dry ingredients to the pumpkin mixture and mix very well
Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps
Pour pumpkin mixture into unbaked pie shell
Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
- 1 Can or Box Organic Pumpkin Puree
- 1/2 Tsp Salt
- 1 Cup Organic Coconut Milk Don't shake can before opening, scoop up fat creamy white milk on the top
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Cup Organic Maple Syrup
- 1/2 Cup Coconut Sugar you can use cane sure if you can't find coconut sugar
- 1/4 Cup cornstarch
- 1 Pc UnbakedPie Shell homemade or frozen - just be sure it's allergen free
- Mix Dry Ingredients except corn starch together and set aside
- Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
- Add mixed dry ingredients to the pumpkin mixture and mix very well
- Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
- Pour pumpkin mixture into unbaked pie shell
- Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
- Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
- Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
