Vegan Pumpkin Pie
Servings: 1 12-inch pie
Calories: 47kcal
Ingredients
- 2 cups pumpkin puree canned works fine too but fresh tastes better
- 1/2 cup white sugar or dry sweetener of your choice
- 1/4 cup packed brown sugar
- 1/4 cup melted coconut oil
- 1/4 cup soy milk or whatever milk alternative you want
- 1 1/2 tsp pumpkin pie spice
- 1 tbsp cornstarch
- 1/4 cup aquafaba liquid from canned chickpeas—you can sub 1 flax egg instead
- 1 batch of the BEST vegan pie crust
Instructions
- Preheat oven to 350ºF
- In a large mixing bowl, whisk to combine pumpkin puree, white sugar, brown sugar, melted coconut oil, soy milk, pumpkin spice, corn starch, and aquafaba. Set aside.
- Lay your rolled out vegan pie crust onto a glass or dark metal pie pan. Crimp edges and use a fork to poke holes around the crust to prevent air bubbles.
- Transfer mixture to the pie shell and spread evenly.
- Bake for 40-45 minutes or until edges are lightly golden. Let cool completely** at room temperature and let set in the fridge overnight for best results.
Notes
*Ceramic pie pans won't yield best results as it does not distribute heat as quickly as metal or glass pie pans.
**Do not attempt to hasten the cooling process by putting pie in the fridge—this will create moisture puddle on top of your pie because science (condensation). It'll taste fine, but it'll look weird and have a wet top. It's weird. Just let it cool first =P
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g