The Best Vegan Pumpkin Pie – Easy and Delicious

Directions

• For the pie crust
• In a bowl add flour, powdered sugar, salt and stir to combine. Cub the vegan butter and add it in the bowl. Use a fork or a butter cutter to incorporate the butter in the flour. Pour in the plant milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt. Flour a clean surface and roll out the dough using a rolling pin, approximately 33 cm (or slightly biger than your pie pan). Lightly butter your pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces. Shape as desired. Transfer the pan in the fridge.
• For the filling
• Pre-heat the oven at 180°C. Add all the ingredients in a blender and blend until creamy. Pour the filling over the pie crust and transfer ton the oven. Bake for 50 – 55 or until pie crust turns a slightly golden and filling firms a bit up. Once ready remove from oven and let to cool down completely.
• For the cream
• Spoon out the coconut cream seperated from the liquids and add it in a bowl along with the powdered sugar. Bit with a hand mixer until fluffy. Transfer to the fridge for 30 minutes. Serve the pumpkin pie with a dollop coconut cream and enjoy!