Vegan Pumpkin Pie with Coconut Whipped Cream Topping

Name: Vegan Pumpkin Pie with Coconut Whipped Cream Topping
Prep time: 1 h
Cook time: 1 h 1 min
Total time: 2 h 1 min
Yield: 8 serving
Ingredients: 3 cups flour; 1 ½ cups crisco; ½ cup water; pinch sugar; 15 oz pumpkin puree; 15 oz coconut milk; ⅓ cups brown sugar; ¼ cup maple syrup; ¼ cup sugar; 2 tsp pumpkin pie spice; 1 tsp ground cinnamon; 3 tbsp cornstarch; 15 oz coconut milk; 2 tbsp sugar; 2 tsp cornstarch; 1 tsp vanilla

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Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 1 min
Servings
8
Calories
5007 kcal
Course
Dessert
Cuisine
American, Vegetarian, Vegan

Vegan Pumpkin Pie with Coconut Whipped Cream Topping

Omar Parker

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This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling - all wrapped up in a perfectly flaky homemade pie crust and topped with whipped coconut cream.

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Ingredients

Servings

FOR THE CRUST:

3 cups flour
1 ½ cups crisco
½ cup water
pinch sugar

PUMPKIN PIE FILLING:

15 oz pumpkin puree
15 oz coconut milk canned
⅓ cups brown sugar
¼ cup maple syrup
¼ cup sugar
2 tsp pumpkin pie spice
1 tsp ground cinnamon
3 tbsp cornstarch

FOR THE COCONUT WHIPPED CREAM

15 oz coconut milk canned, chilled overnight in the refrigerator
2 tbsp sugar
2 tsp cornstarch
1 tsp vanilla

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Instructions

FOR THE PIE CRUST

In a mixing bowl, add the flour, pinch of sugar, and Crisco, and mix well, cutting the Crisco into the flour with a pastry cutter, or knife, until pea size particles form.
Add the hot water, and mix until the dough forms a ball. Place the ball of dough between two pieces of parchment paper sprinkled with flour, and roll with a rolling pin until you have the crust rolled about 2 inches larger than the pie pan you're using.
When the crust is rolled out, place it in the pie pan, and crimp the top around the edge, with fingers.

FOR THE PIE FILLING

In a large bowl, add the Pumpkin, coconut milk, brown sugar, maple syrup, sugar, Pumpkin pie spice, cinnamon, and corn starch, and stir well until all ingredients are completely blended. Pour filling into crust in pie pan.
Bake at 425 for 15 minutes, and then turn oven down to 350, and bake for an additional 45 - 50 minutes, or until a toothpick inserted in the center comes out clean.
When pie is done, remove it to a wire rack and allow to completely cool. If you are not serving the pie within 4 hours of baking, place pie in an airtight container and refrigerate until time to serve.

FOR THE COCONUT WHIPPED CREAM

While pie is cooling, remove the can of coconut milk from the refrigerator, and do not shake the can.
Open the can, and remove the solid cream on top that has separated from the water, and place in the mixing bowl of a stand mixer.
Mix the sugar and cornstarch together, and add to the coconut cream, and add the vanilla. Mix on high with the whisk attachment until peaks form. Serve immediately on top of pie. Enjoy!

Nutrition Information

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Calories 5007kcal (250%) Carbohydrates 517g (172%) Protein 39g (78%) Fat 312g (480%) Saturated Fat 78g (390%) Sodium 60mg (3%) Potassium 680mg (19%) Fiber 12g (48%) Sugar 195g (390%) Vitamin A 156IU (3%) Calcium 254mg (25%) Iron 19mg (106%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 5007 kcal

% Daily Value*

Calories	5007kcal	250%
Carbohydrates	517g	172%
Protein	39g	78%
Fat	312g	480%
Saturated Fat	78g	390%
Sodium	60mg	3%
Potassium	680mg	14%
Fiber	12g	48%
Sugar	195g	390%
Vitamin A	156IU	3%
Calcium	254mg	25%
Iron	19mg	106%