Vegan Pumpkin Pie
I love pumpkin pie though I am not a fan of pie crust. So I made this recipe with a nut crust instead and made it in a small spring form pan. it was yummy!
1 cup raw pecans
1/2 cup rolled oats
2 tbsp coconut butter
5 Medjool dates
1/4 tsp salt
1 (15 ounce) can pumpkin puree
1 cup coconut cream or full fat coconut milk from can
1/2 cup maple syrup
3 tablespoons cornstarch
1 tbsp molasses
11/2 teaspoon cinnamon
11/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease 7-9 inch spring form pan (or pie plate).
Blend crust ingredients together in a food processor just until crumbly. Pat into prepared baking dish.
Whisk the canned pumpkin, coconut cream/milk (just use the solid part), maple syrup, cornstarch, molasses, cinnamon, ginger, nutmeg, cloves, and salt until very smooth. Pour over crust.
Bake for 1 hour. The middle will still look jiggly; that’s normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
Top with a dab of coconut cream or your favourite vegan whipped topping.
I actually made Aquafaba for the first time to accompany this dessert. Whipped cream from the juice of a can of chick peas! It was delicious and easy to make. Best served immediately as it does not hold up to being refrigerated although it does apparently freeze well. I made a delicious sauce with the rest of mine by adding coconut cream and vanilla.