Hard to believe this velvety rich pumpkin pie is eggless but it is! To add to the decadence, I used Hail Merry chocolate macaroons for the crust, but you could easily substitute with your own cookie crust or traditional pie crust.
Vegan Pumpkin Pie with Coconut Whipped Cream
Makes 1 10 inch pie
For the pie:
1 3.5 oz. package of Hail Merry chocolate macaroons
29 oz. can of pumpkin or roasted pureed pumpkin
2 cup plain soy or almond milk
1 cup of sugar
1/4 cup corn starch
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
For the coconut whipped cream:
1 15 oz. can of coconut cream (I like Trader Joe’s brand)
3 Tbsp. powdered sugar
1/2 tsp. vanilla
Preheat your oven to 350 degrees.
Press the macaroons in a 9 inch pie pan evenly.
Using a hand mixer, blend the pumpkin, milk, sugar, cornstarch, and spices until very smooth. Pour into the pie crust and cover the crust with foil. Bake for 60 minutes.
For the coconut whipped cream:
Refrigerate the can for 6 hours or overnight. Open the can and scoop out all the white solid “stuff” and place in a mixing bowl. Whip with the powdered sugar and vanilla until it light and fluffy.
This looks absolutely amazing!!!
Loving that gorgeous photo!!
Thanks Lauren! Trying to keep up with you!
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I’ve tried this recipe twice and can’t get it to cook in the middle. I bake it for hours and it never gets done. I make it exactly as the recipe says so I don’t know what the problem is.
I think the part where it says to cover the crust with foil (assuming the whole pie?) is not explained very clearly. I don’t think the pie should be covered at all. We did the same thing and noticed it wasn’t baking, so we took off the foil and it did much better. Hope that helps!
The foil is just suppose to go around the edges, not the whole pie… it prevents the crust from getting over cooked and dry