-Amazing Classic Vegan Pumpkin Pie-

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One of my favorite post-Thanksgiving treats is having a cold piece of vegan pumpkin pie and a big dollup of coco whip on black Friday. It’s a special treat that signifies the Holidays are in full swing. I have tried many vegan pumpkin pies and some are winners and some just plain aren’t.

When I was coming up with this recipe I used the things that I liked about other recipes and trial and errored them until I came up with this. And this is TASTY. And not only is it tasty but it’s SO easy. I do a ton of cooking for Thanksgiving so anything that is a quick slam dunk I am all in!

This classic vegan pumpkin pie filling is made in a blender! Yup, throw everything in that bad boy and let it blend until smooth. It’s pure magic.

Let’s get the elephant in the room out of the way though, the pie crust. I feel like pie crust is such a touchy subject, people are always worried about it. Which I totally get, I used to be one of those worried about it. But I have a recipe that is so stinking easy you don’t even need to worry. Or if you just plain don’t want to make a crust, then don’t. Buy one, that makes this even quicker. You do whatever works for you.

This pie as well as with all pumpkin pies is always better the next day. It gives time for the flavors to blend and it really needs time to develop. Never eat a pumpkin pie warm, it’s just not good. I have, however, made this pie in the morning and we have eaten it in the evening. It was still good, but not as good as it was the next day.

What do you need to make this classic vegan pumpkin pie?

• 15 oz can pure pumpkin
• coconut milk, CANNED full fat
• brown and white sugar
• corn starch
• cinnamon
• ginger
• nutmeg
• salt
• vanilla extract
• pie crust

How do you make it?

Preheat your oven to 350 degrees and lightly grease a pie dish.

You’re going to start with making your crust. Get a small bowl and put some water and ice in it.

Now take a bowl and mix your flour, salt, and sugar together until combined.  Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won’t come together* Mix with a wooden spoon until it’s combined and a dough ball.  It shouldn’t be overly sticky. 

I like to roll mine out on a Silpat with a thing of saran wrap on top to prevent any sticking.  When rolling, make sure to add even pressure so you don’t end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that’s hanging over.  Set this aside while you make your filling.

Take all your pumpkin pie ingredients and throw them into a blender. I use a Blendtec. Blend until smooth, then pour into the pie crust. Cook in a preheated oven for 55-60 minutes until it’s not overly jiggly in the middle.

Let this come to room temperature then put in the fridge until preferably the next day.

<3 Courtney

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