Isabel’s Pumpkin Pie

1 9” pie crust (either handmade, frozen, regular or gluten-free)

1 can organic pumpkin (not pie mix)

1 can full fat coconut milk, chilled in the refrigerator. Drain off liquid and measure out 1 cup of coconut cream. (See Instructions.)

½ cup brown sugar

2 tablespoons + 1 teaspoon corn starch

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1 teaspoon vanilla extract

¼ teaspoon salt

Garnish:

Whipped cream (vegan or dairy)

Ground cinnamon for sprinkling

Prepare pie crust, whether store bought or made by hand. If store bought, you may bake the frozen pie crust for 25 minutes at 350⁰ F to prevent it from becoming gummy. (Optional)

Preheat oven to 350° F.

Open the can of chilled, full fat coconut milk. Half of the can will be coconut milk and the other will be a thick, dense layer of coconut cream. Scoop out the coconut cream. It should equal one cup (or close to it). Place into a medium-sized bowl. Discard the liquid or save it for smoothies.

Place the remaining ingredients for the filling into the bowl and mix with a hand or stand mixer. Blend well.

Pour pumpkin mixture into the prepared pie crust and place
in the oven for 50 minutes to 1 hour at 350° F. If the edge of the crust begins to look golden, gently lay a piece of parchment paper on top of the pie to prevent it from burning.

Remove pie from the oven and let cool for one hour, then chill for 2 hours. This gives the filling time to firm up before slicing.

Garnish with whipped cream. Sprinkle ground cinnamon on top
of the whipped cream for a bit of flair.

Notes:
Serve with: Coconut Whipped Cream, Nice Cream, Yogurt Ice Cream.

If pressed for time, use a commercial vegan pie crust.

Select a gluten-free pie crust or make your own.

Print Options:

Isabel’s Pumpkin Pie