Vegan Classic Pumpkin Pie PT50M https://img5.recipesrun.com/201907/2019/0821/20/8/043139/300x200x90.jpg Classic pumpkin pie has gone vegan with this easy recipe! This delectable vegan and gluten-free pumpkin pie are made with a dairy-free, egg-free, coconut milk filling, and almond flour crust! It’s easy enough for a weeknight dessert and tasty enough for Thanksgiving. Is pumpkin pie just for Thanksgiving though? I think it should be enjoyed all fall long! Are you having or going to a Halloween party? It needs the pumpkin pie! I wanted this pumpkin pie to not only be vegan and gluten-free but to fit the paleo category for my paleo friends. It’s not quite there because it does require cornstarch, but we can call it paleo-ish. 6 servings Ingredients: Dairy free whipped cream, for serving 1 tsp. Pure vanilla extract oil 1/2 tsp. Sea salt 3 tbsp. Organic cornstarch 1 tbsp. Pumpkin pie spice 2 tbsp. Brown sugar 1/3 cup Maple syrup 1 cup Coconut milk, canned full fat 15 oz. Pumpkin (not pumpkin pie filling)
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    Vegan Classic Pumpkin Pie

    4.4

    ( By Tracy )

    Classic pumpkin pie has gone vegan with this easy recipe! This delectable vegan and gluten-free pumpkin pie are made with a dairy-free, egg-free, coconut milk filling, and almond flour crust! It’s easy enough for a weeknight dessert and tasty enough for Thanksgiving. Is pumpkin pie just for Thanksgiving though? I think it should be enjoyed all fall long! Are you having or going to a Halloween party? It needs the pumpkin pie! I wanted this pumpkin pie to not only be vegan and gluten-free but to fit the paleo category for my paleo friends. It’s not quite there because it does require cornstarch, but we can call it paleo-ish.
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    Vegan Classic Pumpkin Pie
      01 Information
      • Grade easy
      • Serving 6 servings
      • Calorie 304 Kcal
      • Prep Time 10 Mins
      • Cook Time 40 Mins
      • Total Time 50 Mins
      02 Ingredients
        • Dairy free whipped cream, for serving
        • 1 tsp. Pure vanilla extract oil
        • 1/2 tsp. Sea salt
        • 3 tbsp. Organic cornstarch
        • 1 tbsp. Pumpkin pie spice
        • 2 tbsp. Brown sugar
        • 1/3 cup Maple syrup
        • 1 cup Coconut milk, canned full fat
        • 15 oz. Pumpkin (not pumpkin pie filling)
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      03 Method
      • Step 1
        Preheat the oven to 350 degrees F.
      • Step 2
        In a medium-sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, cornstarch, salt, and vanilla until very smooth. You can also combine it in a blender. Pour into the par-baked pie crust and carefully transfer to the oven.
      • Step 3
        Bake for 45 minutes. The filling will be jiggly and will sit overnight. Be sure to cover the crust edges with foil or a crust shield if they are getting dark.
      • Step 4
        Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy-free whipped cream.
      04 Author
      Tracy Tracy
      647 Recipes

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