Pumpkin pie is my absolute favorite pie. There’s just something about that smooth, dreamy texture that is so sweetly satisfying. For me, nothing says comfort food like having pumpkin pie for dessert, which is why I had to figure out a way to make this spiced, velvety delight without gluten or animal products.
When I made this last year, my great aunt, Carole, admitted that she actually preferred my pie over the traditional, store-bought one. I don’t think she was just being nice because each slice of pie was devoured. I’m not sure I’ll ever get over the moment when I went for seconds, only to be greeted by an empty pie pan.
I’ll let you in on a secret—this pie comes together quickly and easily because I use a pre-made pie shell. Shh! Who really has time to make a homemade crust? Not me. Bring to the table (literally) a pumpkin pie that everyone can enjoy, and is perfect for any occasion.
1 partially blind-baked 9-in. gluten-free, vegan pie shell (I recommend Wholly wholesome)
1 15 oz. can pumpkin puree (or make your own like I did recently)
3 1/3 c. non-dairy milk (I use almond), simmered down until you have 1 ½ c. (to make evaporated milk)
½ c. organic sugar, 3 tbsp. organic brown sugar, 1 tbsp. maple syrup
1 ¾ tsp. pumpkin pie spice
3 tbsp. cornstarch
1 tsp. vanilla (make sure to use real vanilla)
½ tsp. salt
- Preheat oven to 350 degrees Fahrenheit.
- Mix together pumpkin, evaporated milk, sugars, pumpkin pie spice, cornstarch, vanilla, and salt in large bowl.
- Pour pie filling mixture into partially blind-baked pie shell.
- Bake for about 1 hour, or until the center looks somewhat firm. During baking, if crust begins to brown too quickly, cover edges with aluminum foil.
- Let pie cool for 30 minutes, at room temperature. Then, refrigerate for a couple of hours before serving. Last, divvy up the pie, add a dollop of vegan whipped cream, and dig in!
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