4 Serving Plantry

Pumpkin Pie

Name: Pumpkin Pie
Prep time: 1 min
Total time: 1 min
Yield: 4
Ingredients: 1 tbsp coconut oil; 2 cups all-purpose flour; 2 tbsp granulated sugar; ¼ tsp salt; 6 tbsp cashew milk; 5 tbsp vegan butter (chilled); 2 cups pumpkin puree; 1 tsp vanilla; 3 tbsp cornstarch; 2 tsp pumpkin pie spice; ¼ cup brown sugar; 1 tbsp maple syrup; Optional: vegan ice cream for serving

Our version of pumpkin pie has all of the fall flavor you’ve been craving: vanilla, cinnamon, cloves, nutmeg, and, of course, pumpkin! Be sure to buy an “unspiced” pumpkin puree- we think it’s best to add your own so you can add a touch extra. Get ready for your home to smell warm and cozy, and for your guests to be impressed!

Soy-Free

Cook Time

4 Servings | 1 hour 15 min

Nutrition (per serving)

CALORIES

260

FAT

CARBOHYDRATES

44g

PROTEIN

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INGREDIENTS

Allergens: tree nuts, wheat

Tools: Large bowl, Food processor, 9” pie dish

Cook Time

4 Servings | 1 hour 15 min

Nutrition (per serving)

CALORIES

260

FAT

CARBOHYDRATES

44g

PROTEIN

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Preheat the oven to 350°. Grease a pie pan with coconut oil. Add the flour, granulated sugar, ¼ tsp salt, and cashew milk to a food processor. Blend on low until the combined. Add the cold butter 1 tsp at a time until the dough is wet and starts to stick together. Press the dough into the pie pan, covering the bottom and the sides. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool.

In a large bowl, add the pumpkin puree, vanilla, cornstarch, pumpkin pie spice, brown sugar, and maple syrup. Mix until smooth. Pour the filling into the baked crust, and spread evenly with a spatula or back of a spoon.

Bake the pumpkin pie for 25 to 30 minutes, until browned. Serve the pie warm or chilled in the fridge with a side of your favorite vegan ice cream. Enjoy!