Vegan Pumpkin Pie
Super easy vegan pumpkin pie with a super creamy, custardy texture and packed with delicious fall spices.
americandessert
⚠ Contains allergens
glutensoycoconut
#comfort-food
Ingredients
Filling
- 425 g can pumpkin puree
- 100 g silken tofu
- 175 ml coconut cream— melted
- 160 ml maple syrup
- 3 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch ground cloves
- pinch fine sea salt
Crust
- — blind-baked
▸1 Vegan Pie Crust (8 servings)
Ingredients
- 160 g plain white flour
- 1/2 tablespoon caster sugar— aka superfine sugar
- 1/4 teaspoon fine sea salt
- 115 g vegan block butter, or deodorised/refined coconut oil— chilled
- tablespoon ice cold water— added gradually during food processor mixing
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.98/5 · 46 reviews