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Vegan Pumpkin Pie from Rebecca Coleman

Tasty Vegan Pumpkin Pie From Vegan Expert Rebecca Coleman

Have you been interested in learning more about Vegan Baking? We certainly have and we teamed up with Vegan Baking expert and cookbook author, Rebecca Coleman, to bring you this great holiday, or any day, treat!  

Check out her new cookbook, Vegan Baking Made Easy, for more recipes. 

Vegan Pumpkin Pie

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Vegan Pumpkin Pie from Rebecca Coleman


  • Author: Rebecca Coleman

Description

So, you got assigned to bring the dessert to Thanksgiving dinner, hey? Well, this pumpkin pie is traditional and will impress, but it’s also vegan and free of any refined sugars.   

It all comes together super quick and blender, pour it into a store-bought pie shell, bake for an hour, and you’ll be the hero of your family’s Thanksgiving feast.   

The bonus of this recipe is that the filling is gluten free, so if you use a gluten-free pie crust, the pie is both vegan and gluten free!   

Makes: 1 pie 


Scale

Ingredients

1 frozen Wholly Wholesome Pie Shell (thawed), they come in traditional, whole wheat or gluten free 

500 ml canned pumpkin puree (about 1 and ½ cans) 

250 ml canned coconut milk  

60 ml pure maple syrup 

60 ml coconut sugar  

30 ml cornstarch 

5 ml vanilla extract 

15pumpkin pie spice  

Pinch of salt  


Instructions

  1. Preheat oven to 350 degrees.  
  2. Place the thawed pie shell on a baking tray for greater stability.
  3. In the jar of your blender, place the pumpkin puree, the coconut milk, the maple syrup, the coconut sugar, cornstarch, vanilla, pumpkin pie spice and a pinch of salt. Blend well until everything is incorporated. Scrape down the sides and blend again.
  4. Pour the filling into the pie shell.
  5. Bake in a 350 degree pre-heated oven for about 1 hour, until the pastry is golden and the top is set.
  6. Remove from the oven and allow to cool. The pie will thicken and set as it cools.
  7. Serve with a scoop of Nora’s Vanilla Vegan Ice Cream or Coconut Whip 

Looking for a VEGAN THANKSGIVING MAIN? We’ve got one from VERY GOOD BUTCHER.

 

Cassandra Anderton

Cassandra is a Marketing Strategist at SPUD. When she's not creating content at SPUD, she reads cookbooks by the dozen and volunteers with Les Dames d'Escoffier, an organization funding scholarships for women.

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