Vegan pumpkin pie filling

Smooth, spiced, velvety, festive, and vegan pumpkin pie filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 F.

Step 2

Prepare my pie crust recipe, and mold it into a 10” pie dish, keep refrigerated until the filling is ready. (Search for “vegan pie crust” on my whisk account for the recipe!<3)

Step 3

Add canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender and blend until smooth. If you don’t have a blender just whisk it together in a bowl until smooth.

Step 4

Pour the pumpkin pie filling into a 10inch pie dish lined with my uncooked pie crust recipe.

Step 5

Spread the mixture evenly with a spatula.

Step 6

Decorate now with excess pie crust cut out with cookie cutters if desired. If you’d like the edges and the decorations for the pie to get caramelized and golden brown you can brush it with vegan milk, vegan butter, vegetable oil, or maple syrup.

Step 7

Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with foil after about 30 minutes of baking. The filling may still look jiggly that's normal.

Step 8

Let cool at room temperature for 30 minutes, then cover with plastic wrap and transfer to the refrigerator to chill for at least 4 hours or overnight.

Step 9

Slice and serve.