Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Yield: 8
Ingredients: 1 ¼ cups all-purpose flour; ¼ teaspoon salt; 1 teaspoon sugar; 6 tablespoons coconut oil, cold and solid; 4 tablespoons ice water, or 6 tablespoons; 15 oz pumpkin puree; ¼ cup brown sugar; ¼ cup maple syrup; 1 ½ teaspoons pumpkin spice; 1 teaspoon vanilla extract; ⅓ cup almond milk, or soy milk; 2 ½ tablespoons cornstarch; 1 tablespoon coconut oil; non-dairy whipped cream, for serving

Recipe by Luisa Campos from tasty.co

Desserts

Ingredients

8 servings

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1 ¼ cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon sugar
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6 tablespoons coconut oil, cold and solid
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4 tablespoons ice water, or 6 tablespoons
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15 oz pumpkin puree
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¼ cup brown sugar

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¼ cup maple syrup
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1 ½ teaspoons pumpkin spice
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1 teaspoon vanilla extract
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⅓ cup almond milk, or soy milk
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2 ½ tablespoons cornstarch
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1 tablespoon coconut oil
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non-dairy whipped cream, for serving

Instructions

Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don’t use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
Preheat the oven to 350°F (275°C).
Mix all the ingredients for the filling in a bowl with spoon or in a blender.
Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don’t worry, just use your fingers to fix it.
Transfer the pie crust to the greased mold and pour in the filling.
Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
Serve with non-dairy whipped cream or just enjoy it like it is.
Enjoy!