Vegan Pumpkin Pie
Vegan Pumpkin Pie Recipe
Vegan Pumpkin Pie
Recipe Type: Dessert
Cuisine: Vegan
Author: Caroline Artiss
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6 portions
You could hardly tell this pumpkin pie was vegan, still tastes just as delicious but without all the dairy!
Ingredients
Crust Ingredients:
2 cups organic vegan gingersnaps
1/2 cup ground almonds
2 tablespoons coconut oil
1/4 cup brown or palm sugar
1/4 teaspoon ground cinnamon
pinch salt
Pumpkin Filling Ingredients:
230g vegan cream cheese
½ cup raw sugar / brown sugar
2 x tin organic pumpkin, or pumpkin pie filling
1 tsp pumpkin pie spice
1 tablespoon cornflour / corn starch
1 tablespoon coconut oil
pinch sea salt
1 tsp pumpkin pie spice
¼ cup ground almonds
Topping:
1 x tub 230g vegan cream cheese
2 tablespoons icing sugar
2 tablespoons water
Instructions
f/ 180c / gas 4 – get oven preheated
Using a food processor blitz all crust ingredients together until finely ground
Using the back of a spoon push the biscuit crumbs into your pie dish, making it go up at the sides
Push down firmly so that it sets better
Pop this into the oven for 10 minute
While the crust is baking, rinse out the food processor and then add all the ingredients for the filling and blend until it becomes a smooth pure
Take pie crust out of the oven
Pour the filling in and smooth the top down using a knife or spoon
Pop back into the oven for a further 25 – 30 minutes
The pie will be darker on top and fairly firm to the touch
Leave it to cool and firm up for 10 – 15 minutes before serving
It is great served at room temperature or cold
To finish it off I like to whip the vegan cream cheese with a spoonful of icing sugar and a tablespoon of water until smooth and fluffy
Serve a dollop on top of your slice of pie
Your guests would never know it’s vegan!