Vegan Pumpkin Pie Condensed Coconut Milk

Prepare pie dough by placing all ingredients into a food processor except ice water.

Vegan pumpkin pie condensed coconut milk. To make the vegan pumpkin pie filling you ll need pumpkin puree full fat coconut milk cornstarch brown sugar vanilla extract and of course pumpkin spice. Pureed pumpkin canned or homemade canned coconut milk full fat. Many of them are accidentally vegan just check the ingredients to make sure.

Prepare your vegan pie shell. There are a few ingredients that you can t at least you shouldn t substitute if you want the best results. If you don t have a blender then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth.

Tips for making the best vegan pumpkin pie. Decorate the pumpkin pie with whipped coconut cream. Make sure to plan for an hour or so in the fridge to allow the pie to chill and feel free to add a dollop of vegan whipped cream on top before serving.

Place on a rimmed baking sheet and bake until the center is slightly wobbly and the edges are cracked 50 to 60 minutes. It s important to use cold coconut milk for this recipe. Use culinary coconut milk.

Remove from the oven and let cool. It mimics condensed milk better than full fat coconut milk because it s super thick and creamy. How to make vegan pumpkin pie.

Add the pumpkin coconut milk brown sugar cornstarch maple syrup vanilla extract pumpkin pie spice cinnamon and salt to a blender or a large bowl. These dairy free ingredients help create a pumpkin pie filling that mimics the traditional version so you don t miss out on any of that velvety pumpkin pie texture. Prepare ahead the vegan evaporated or condensed milk 101 series vegan evaporated or condensed milk recipe and refrigerate for two hours preferably overnight.