Vegan Pumpkin Pie

Vegan Pumpkin Pie
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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!

Nut Crust

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.

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