What are the holidays without a great pie for dessert. What I love about pies are the endless options. You can create so many versions for the simple pumpkin pie. I have done molasses pumpkin pie and love that or a raw pumpkin pie, and even sweet potato pie. I love the texture of pumpkin pie. It has to set just right for me. A firm, but soft pudding like pie. With a great crust.
My secret for a great crust, is store bought. I know it’s horrible, but if you know me, you know making crusts are not my favorite. I simply can’t do it, no matter how hard I have tried. They always fall apart on me. So I stick with a gluten free nut based crust, or a whole wheat pre-made crust. Then I just worry about the filling. This year for Christmas I am in charge of dessert and one other dish.
My Avocado Chocolate Cake, vegan, was requested. It may not be a traditional holiday recipe, but it’s still loved. Then I plan on a pumpkin pie and possibly another family favorite pie. I am still waiting for the requests. Since Barleans sent me some great product, I have been busy in the kitchen creating recipe after recipe using the product and loving it. If you missed my Chocolate Chip Banana Bread you’ll need to check it out. It’s vegan and gluten free and better than grandma’s!! I promise. The perfect texture and taste.
I then decided we needed a pumpkin pie, pre-Christmas. Don’t judge. I had my wisdom teeth pulled last week and spent the day and weekend baking. Pies, cookies and breads. It kept me busy since I wasn’t allowed to run for a few days, and it was soft enough for me to eat, so I had an excuse to consume nearly half the pie myself. This Vegan Pumpkin Pie with maple syrup is going to be a great addition to our Christmas Dinner and it can be yours too!!
I used coconut cream and Barleans butter flavored coconut oil. If you don’t have this on hand, you can always do coconut oil instead. It’s the perfect firm, pudding like pumpkin pie. It set well and had just the spice it needed. You don’t need any weird ingredients. If you do a lot of vegan baking already, I am sure you’ll have everything you need.
Use your favorite pie crust, one you make from scratch, gluten free, or a pre-made one. There’s no judging here. This is an easy prep, about 5-10 minutes, especially if your crust is already made. It’s best if you allow a few hours for the pie to set, especially so it is firm enough for cutting and serving. Enjoy with your favorite pie topping, from whipped cream to coconut whipped cream or ice cream.
- 1 15 ounce can pumpkin puree
- ¼ c brown sugar (or use ½ c brown sugar if don't have maple syrup)
- ¼ c maple syrup
- ½ - ¾ c coconut cream
- 1¾ tsp Pumpkin Pie Spice
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- 3 Tbsp tapioca starch or corn starch
- Preheat oven to 350 degrees. Use your favorite crust.
- In a medium mixing bowl combine all the ingredients, and mix well.
- Pour into your prepared pie crust and bake for 45 mins - 1 hour, until pie is firm in the middle.
- Allow to set for a few hours before cutting, best if allowed to set overnight.
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Have a wonderful Monday and hopefully you don’t have much last minute shopping this week. And you are not going insane as the children are off from school.
Until Next Time Be Whole and Be Fit