Dessert is a funny thing at Thanksgiving; we tend to make a big deal about it, but when push comes to shove, bellies are too full to enjoy it! I tend to go for a sliver of this, or a bite of that, really just because I don’t want to miss out on anything. This got me thinking, what if I could create a classic dessert, but with a healthy twist? Enter this easy vegan pumpkin pie, a dessert that won’t do too much damage after many hours of eating.
Don’t be put off by the title, because this easy vegan pumpkin pie is perfectly creamy, packed with spice, and the best part? It is better the day after baking, so you’ll have even LESS to do next Thursday. Oh, and you mix it in the blender, which is a total dream for both prep and clean up.
I made my easy vegan pumpkin pie with full-fat coconut milk from a can, organic pumpkin puree, honey, a little sugar, and tons of spices. I know you can buy pumpkin pie spice, which I do, but then I always add in more cinnamon and ginger for an extra something special. Because there aren’t any eggs in this recipe, you will need a binder, and cornstarch works great. If you’re feeling chipper, make your own crust, but know this: no one will judge you if you don’t! I’ve found really great options for pre-made crusts in the frozen section at the grocery store that are both vegan and gluten free. Trader Joes also has a decent frozen pie crust (which I actually used for this post).
Easy Vegan Pumpkin Pie
Yields one 9” pie
1 1/2 cans pumpkin puree
1/4 cup full fat coconut milk from a can
1/4 cup honey (not vegan but delicious) or maple syrup
1/4 cup coconut sugar
2 1/2 tablespoons cornstarch
1 t. vanilla
1/2 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. ginger
Pinch of salt
1. Prepare your crust if making from scratch. Preheat the oven to 350 degrees. Add all of the ingredients into your blender and mix on high for about a minutes. Scrape down the sides with a rubber spatula and blend again.
2. Gently press the crust into a 9” pie pan. I always flour the bottom of the pan first just to be safe.
3. Next, pour in the pumpkin custard and smooth the top with your handy dandy spatula.
4. Bake for 60-70 minutes, until the edges have pulled away slightly from the crust and the center is set but still jiggles. Let cool until the pie reaches room temperature, then refrigerate for a few hours, preferably overnight for best results. Top with whipped cream and enjoy!