Vegan Pumpkin Pie Recipe: So easy you can make it in a blender
Fall has hit with a rainy, blustery vengeance in my area this week. So much for easing into my favorite time of year! Along with my sweat pants, and a warm cup of tea, the best thing to do on a day like this is eat pumpkin pie! I cheat a little in this recipe and use a store bought crust, but if you have a piecrust recipe you love, go for it! I mix all the ingredients right in my Vitamix and pour it directly into the crust. Add some coconut whipped cream, and you have a dessert fit for a holiday feast (or for a rainy fall day with a cup of chamomile tea!).
Ingredients
1 9 inch unbaked piecrust (I use Heartland Baking Granola Pie Crust)
2 cups pureed pumpkin or one 15-oz can
1 cup unsweetened coconut milk (or another plain non-dairy milk of your choice)
¼ cup sugar
¼ cup brown sugar
3 Tbs corn starch
2 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp salt
Directions
Preheat oven to 350 degrees.
Add all ingredients (pumpkin, milk, sugar, brown sugar, corn starch, cinnamon, pumpkin pie spice, and salt) to a blender or beat together in a bowl with an electric mixer.
Pour mixture into unbaked piecrust.
Bake for about 60 minutes. The pie may still be a little jiggly, but it will firm up as it cools.
Cool completely and place in the refrigerator, covered, for at least three to four hours, or over night before serving.
Serve with your favorite vegan whipped topping and enjoy!
Love, Laughter, & Light,
Julia
