Vegan Pumpkin Pie Recipe
November 16, 2016
Ingredients
FILLING
- 1 15-oz can pumpkin
- 1 cup Orgain Lightly Sweetened Vanilla Almond Milk
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- Pinch of salt
- 1/4 cup pure maple syrup
- 4 Tbsp. cornstarch mixed with 2 tbsp. water until blended and no lumps appear
- 2 cups flour (or favorite gluten-free flour blend)
- 1 tsp. salt
- 1 cup coconut oil (hardened at room temperature)
- 1/3 cup ice-cold water
- 1/2 cup coconut oil
- 1/2 cup flour (or gluten-free flour blend)
- 1/2 cup brown sugar
- 1/2 cup walnuts or pecans, chopped
- 3/4 cup oats
- 1 tsp. cinnamon
- 1 tsp. orange zest
- Pinch of salt
- Whipped cream or whipped coconut cream for topping
Instructions
- Preheat oven to 425 degrees.
- Add all ingredients together and blend until smooth.
- Measure flour and salt in large bowl. Add coconut oil and cut lightly with pastry blender. Add water and stir with a fork until combined. Roll into a ball. Flatten on well-floured surface, and roll out to desired shape. Put in 9" pie dish and crimp edges.
- Melt coconut oil and add all other ingredients. Stir until combined.
- Add filling to unbaked crust and bake at 425 for 10-15 minutes. Lower heat to 350 degrees and bake 20 minutes. Add streusel topping generously to top and continue baking until knife inserted in center comes out almost clean, about another 20-30 minutes. (Cover edges if crust begins to brown too much.) Allow to set/chill in the refrigerator for at least 2 hours. Serve chilled or at room temperature. Add whipped cream/coconut cream to top before serving.
