An easy, dreamy, vegan pumpkin pie!
This simple and delicious vegan pumpkin pie recipe is the perfect dessert for any Fall gathering. Made with Vegan Supply ingredients like Farmer's Market Pumpkin Pie Mix, Everland Coconut Milk, and Everland Maple Syrup, it’s rich, creamy, and full of warm, comforting flavors. Top it off with So Delicious Coco Whip for a decadent treat that everyone will love!
Ingredients:
- 1 (15 oz) can Farmer's Market Pumpkin Pie Mix (or 2 cups homemade)
- 1 cup Everland Coconut Milk (canned)
- 3/4 cup Everland Maple Syrup (or brown sugar)
- 1/4 cup cornstarch (or arrowroot powder)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 pre-made vegan pie crust (store-bought or homemade)
Instructions:
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Preheat Oven: Set your oven to 350°F (175°C).
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Prepare the Filling: In a large bowl, combine the pumpkin pie mix, coconut milk, maple syrup, cornstarch, cinnamon, salt, and vanilla extract. Whisk everything together until smooth.
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Fill the Crust: Pour the prepared filling into your vegan pie crust, and smooth the top evenly.
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Bake: Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is mostly set but slightly jiggly.
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Cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools.
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Chill: After the pie has cooled, refrigerate it for at least 4 hours or overnight for the best results.
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Serve: Top each slice with a dollop of whip, a sprinkle of cinnamon, and enjoy!
This easy and delicious pumpkin pie is perfect for all your Fall gatherings! 🍂
