Pumpkin Pie with Coconut Whipped Cream

Delight in a vegan twist on a classic dessert with this Pumpkin Pie featuring a smooth, spiced filling nestled in a buttery, flaky crust. Topped with velvety coconut whipped cream, it's an irresistible finale to any meal.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1 1/2 cups canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup maple syrup

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

1 1/2 tbsp cornstarch

1 cup full-fat coconut milk

1 pre-made vegan pie crust

1 can (13.5 oz) coconut cream, chilled

2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.

2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, and maple syrup.

3. Stir in cinnamon, ginger, nutmeg, cloves, and salt until well combined.

4. Dissolve cornstarch in coconut milk and mix into the pumpkin mixture.

5. Pour filling into the vegan pie crust and smooth the top with a spatula.

6. Bake for 45-50 minutes until the edges are set and the center is slightly jiggly.

7. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours.

8. To make the coconut whipped cream, scoop the solid cream from the chilled coconut cream can into a bowl.

9. Add powdered sugar and vanilla extract, then beat with an electric mixer until fluffy.

10. Serve slices of pie with a generous dollop of coconut whipped cream.

Storage

Store leftover pie covered in the refrigerator for up to 4 days.

Reheating

To reheat, warm slices in a 300°F oven for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.