Easy Vegan Pumpkin Pie
Be sure to add this delicious Easy Vegan Pumpkin Pie to your holiday menu this year! It has those classic pumpkin flavors we all know and love, is super easy to make, and is sure to please both your vegan and non-vegan holiday guests!*Note that From Start to Finish is an estimate that does NOT include the cooling and chilling time at the end of the recipe. Your pie will need to cool to room temperature and then be chilled for at least 4 hours.
Ingredients
- 1 can pumpkin puree
- ¾ cup canned coconut cream
- ⅔ cup pure maple syrup
- ¾ teaspoon vanilla extract
- 3 tablespoon arrowroot starch - (also called arrowroot flour)
- 1.5 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- ½ teaspoon salt
- 9 inch homemade Easy Vegan Pie Crust - (OR store-bought frozen vegan pie crust)
Instructions
- Preheat oven to 400F.
- Add all ingredients (except pie crust) to a high speed blender. Blend until very smooth.
- Prepare your pie crust (if using a frozen pie crust, prepare according to package directions). There is no need to pre-bake the pie crust for this recipe.
- Pour your blended pie filling mixture into the prepared crust and smooth out the top with a spatula.
- Place in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350F and continue to bake for another 50 minutes. (Note: It is recommended to use a pie shield or aluminum foil to cover the edges of your crust before placing your pie in the oven - you can remove this 20 minutes before the end of the baking time.).
- Remove from oven and allow to cool completely. When it comes out of the oven the middle should still be very slightly jiggly. Once completely cooled to room temperature, transfer to the fridge and let chill/set for 4 hours or over night.
- Serve as desired and enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!