Easy Vegan Pumpkin Pie

Ingredients

·       1 ¾ cups pure pumpkin (1, 14 oz can) 

·       ¾ cup full-fat coconut milk

·       ½ cup brown sugar

·       ¼ cup cornstarch

·       ¼ cup maple syrup

·       1 teaspoon vanilla extract

·       2 teaspoons Pumpkin Pie Spice

·       ½ teaspoon cinnamon

·       ½ teaspoon salt 

Instructions

1.     Preheat your oven to 350F (180C). Have your unbaked 9" pie shell ready.

2.     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. Mix well.

3.     Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with

 Pie crust

Ingredients

·       1 ½ cup all-purpose flour (plus more for rolling)

·       ¼ teaspoon salt

·       ¼ teaspoon sugar

·       ¼ pound vegetable shortening (½ cup + 1 tablespoon) *see notes

·       ¼ cup plant-based milk (or more if needed)

 Instructions

1.     To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture. Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.

2.      To roll the dough: Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dis, to allow room for the sides and edges of the crust.

3.     To form the pie crust: Use the tea towel to help you flip the dough into the pie dish. If some pieces fall of that's fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.

 Coconut Cream Whipped Topping

Ingredients

·       1 400ml can coconut cream  chilled in the fridge overnight

·       1 - 3 tablespoons powdered sugar

Instructions

1.     Remove the can from the fridge, do not shake. Open the can and scoop up all the hardened coconut cream, leaving the coconut water behind. Add the coconut cream to a bowl with the powdered sugar (add to taste). Beat the coconut cream and powdered sugar together, whipping the coconut cream. If it's too thick add in a splash of the leftover coconut water, or any non-dairy milk until you reach desired consistency.

~ itdoesnttastlikechicken.com & Brooklyn Van Renselaar