It’s that time of the year again. Yep, when relatives and friends come over, the kids start sending letters to Santa, and of course, a spectacular feast is at hand.
I wanted to relieve you of some of the pressures of creating a festive dessert lineup by contributing this tasty recipe for Vegan Pumpkin Pie.
Have a Happy Holiday!
Photo in previous page by Kelsey Weinkauf on Unsplash
Photo this page by Element5 Digital on Unsplash
Vegan Pumpkin Pie
Ingredients
- 1 15 oz can Pumpkin puree
- 1 cup Coconut cream
- 1/2 cup Brown sugar
- 1/2 cup Granulated sugar
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Nutmeg
- 1/8 tsp Ground clove
- 1/2 tsp Salt
- 3 tbsp Cornstarch
Instructions
- Preheat oven to 350 degrees.
- Mix pumpkin, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch until very smooth.
- Pour the mixture into a 9-inch pan with a pie crust.
- Bake for one hour. If the crust starts to burn, cover the edges with foil.
- Let cool for 30 minutes, then leave in refrigerator for at least four hours.
- Slice and serve!