It’s almost Thanksgiving and I’m ready! I’m ready for mashed potatoes and sweet potatoes, green bean casserole and cranberry sauce… and I’m really ready for pumpkin pie!
Of course this year that will be dairy free pumpkin pie (and gluten free for the hubby). So I went to Pinterest and found a recipe that sounded perfect: Easy Vegan Pumpkin Pie from itdoesnttastelikechicken.com. After trying the recipe out I decided a few tweaks were in order and now that I’ve gotten the recipe just how we like it I wanted to share it with you.
The main things I changed in the recipe was to decrease the amount of corn starch (as my first try was simply too thick for our liking) and to increase the spices just a little.
One more note on the consistency: I found the original recipe to be too thick but that may be because of the coconut milk I used, which seems to have a lot of coconut cream in it. I used Chaokoh brand coconut milk. If you’re using a brand with less cream and find the pie to be too soft once cooked you can try increasing the cornstarch to 4 tablespoons.
Preheat oven to 350°F. Add all ingredients (except pie crust and whipped topping) to a blender and mix well. Pour the mixture into the uncooked pie crust and spread evenly with a spoon or spatula. Bake for 60 minutes. Let cool on a wire rack for about 30-45 minutes and then move to the fridge to chill until set. (About 3 hours - or over night works well too.) *After baking the pie might still look a little wobbly in the middle but will set up after chilling in the fridge.
Dairy Free Pumpkin Pie
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
Notes
*Use a gluten free crust to make this pie gluten free!
