Vegan Pumpkin Cream Pie

A Holiday Favorite with 8 Simple Ingredients

Simple Ingredients and a Gluten-Free Crust Make This a Holiday Must

Last Thanksgiving we teamed up with our friends at Miyokos, Tofurky and Follow Your Heart to bring you an entire plant-based holiday menu. This year, we’re bringing back our Vegan Pumpkin Cream Pie recipe with a few upgrades to make it better than ever. As you set your holiday table, remember that compassion is always in good taste.

Ingredients

Filling

2 cups cashews, soaked for 2 hours or overnight
1-2 tsp. Pumpkin Pie Spice
¾ cup pumpkin puree
1 Pint Coconut Bliss Madagascan Vanilla Bean ice cream, melted

Crust

6 Tbsp chilled coconut oil
1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
1/4 tsp salt
4-6 Tbsp ice water

Topping

1 14-ounce can coconut milk, chilled
6 Tbsp maple syrup
1/2 tsp vanilla extract

Nutrition Facts - per 1/8 of pie

Calories - 600
Fat - 46g
Saturated Fat - 29g
Cholesterol - 0mg
Sodium - 105mg
Carbohydrate - 47g
Fiber - 4g
Sugars - 20g
Protein - 9g

(Use organic ingredients whenever possible)

Directions

Prep the Crust

To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine.
Add the cold coconut oil and work gently with a pastry cutter to cut it in until it resembles coarse crumbs.
Add ice water a tablespoon at a time to help it come together.
Once a loose dough is formed, transfer to a piece of plastic wrap and bring it together to form a 1/2 inch thick disc.
Wrap firmly and refrigerate for a minimum of 30 minutes or up to 2 days.
Allow to warm on the counter for 10 minutes before using.
Preheat oven to 425 degrees and prepare pie filling.

Filling

Add all filling ingredients to a blender and blend until smooth, scraping down sides as needed.
Taste and adjust seasonings.
Set aside.

Crust

To roll out the crust, unwrap the disc and place it between two layers of wax paper.
Use a rolling pin to gently roll it into the shape of your pie pan.
Transfer the crust into a pie pan, forming it to the bottom and sides of the dish with your hands.
Seal any cracks with excess dough.
Bake at 425 degrees for 15 minutes.
Remove from oven and allow to cool completely.

Pour Filling in Crust

Fill the crust with the pumpkin cashew mixture.
Cover and refrigerate overnight.

Topping

Chill the coconut milk in the refrigerator overnight.
Remove the coconut milk from the refrigerator and open the lid.
Scrape out the thickened cream and discard the liquid or save it for use in smoothies.
Place coconut cream in a chilled mixing bowl.
Beat for 30 seconds with a mixer until creamy.
Add vanilla and maple syrup and mix until creamy and smooth – about 1 minute.
Taste and adjust sweetness as needed.
Top each pie slice with a dollop of cream and enjoy!