Pumpkin Pie

Pumpkin Pie

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snack

Our version of pumpkin pie has all of the fall flavor you’ve been craving: vanilla, cinnamon, cloves, nutmeg, and, of course, pumpkin! Be sure to buy an “unspiced” pumpkin puree- we think it’s best to add your own so you can add a touch extra. Get ready for your home to smell warm and cozy, and for your guests to be impressed!

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SERVINGS
4
PREP & COOK TIME
1 hour 15 min
CALORIES
260
FAT
7g
CARBOHYDRATES
44g
PROTEIN
5g

MAIN INGREDIENTS

  1. 1 tbsp coconut oil
  2. 2 cups all-purpose flour
  3. 2 tbsp granulated sugar
  4. ¼ tsp salt
  5. 6 tbsp cashew milk
  6. 5 tbsp vegan butter (chilled)
  7. 2 cups pumpkin puree
  8. 1 tsp vanilla
  9. 3 tbsp cornstarch
  10. 2 tsp pumpkin pie spice
  11. ¼ cup brown sugar
  12. 1 tbsp maple syrup
  13. Optional: vegan ice cream for serving
Allergens: tree nuts, wheat

TOOLS

  • 9” pie dish
  • Food processor
  • Large bowl

INSTRUCTIONS

1
Bake the crust
Preheat the oven to 350°. Grease a pie pan with coconut oil. Add the flour, granulated sugar, ¼ tsp salt, and cashew milk to a food processor. Blend on low until the combined. Add the cold butter 1 tsp at a time until the dough is wet and starts to stick together. Press the dough into the pie pan, covering the bottom and the sides. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool.
2
Prepare the filling
In a large bowl, add the pumpkin puree, vanilla, cornstarch, pumpkin pie spice, brown sugar, and maple syrup. Mix until smooth. Pour the filling into the baked crust, and spread evenly with a spatula or back of a spoon.
3
Bake the pie
Bake the pumpkin pie for 25 to 30 minutes, until browned. Serve the pie warm or chilled in the fridge with a side of your favorite vegan ice cream. Enjoy!