"Vegan Pumpkin Pie Ingredients: 1 serving vegan pie crust or gluten free vegan pie crust (see recipe) 1 can (15 ounces) pumpkin puree 1/3 cup maple syrup 1/2 cup light brown sugar or coconut sugar 2/3 cup vegan heavy cream or coconut cream 1/4 cup cornstarch or arrowroot starch 1 tbsp pumpkin pie spice Directions: Measure out all ingredients for the pie crust and the pumpkin pie."
"Roll out the pie dough: When it's ready to be rolled into a 9-10″ pie dish, let the dough sit on the table for 15 minutes to come to room temperature, then dust a clean surface with extra flour and roll the dough out to be 14″ in diameter. Carefully transfer the dough into the pie dish and lightly press the dough to meet the bottom edges of the dish."
A vegan pumpkin pie uses a vegan or gluten-free pie crust filled with a smooth mixture of pumpkin puree, maple syrup, brown or coconut sugar, vegan heavy cream or coconut cream, cornstarch or arrowroot, vanilla, and pumpkin pie spice. Chill and blind-bake the crust at 425°F with parchment and weights for 12 minutes, then lower the oven to 350°F. Mix the filling with a hand mixer until smooth and lump-free before pouring into the crust. Cover the crust edges and bake the pie for 40 minutes, removing the foil partway through baking.
Read at Alternative Medicine Magazine
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