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.  I simply bring them to room temperature and press them into the pie pan. Super tasty and easy 😉

Vegan Pumpkin Pie with Coconut Whipped Cream

Makes 1 10 inch pie

For the pie:

3 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

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.  The pie will still have “jiggle” to it, refrigerate overnight so the pie sets.

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.