Vegan Maple Pumpkin Pie with Gingersnap Crust
Active Time: 20 | Total Time: 1 hour 10 minutes (plus cooling time) | Serves 8 | Vegan
- For the pie crust:
- 1¾ cups gingersnap cookies
- 3 tablespoons coconut oil, melted
- Nonstick vegetable oil cooking spray
- For the filling:
- 15-ounce can pumpkin puree
- ¾ cup unsweetened coconut milk (We use Native Forest)
- ½ cup cashew milk
- ½ cup maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup tapioca flour/starch
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- ½ teaspoon kosher salt
- For the whipped coconut cream:
- 5.4-ounce can cold unsweetened coconut cream (We use Native Forest)
- 1 tablespoon confectioners' sugar
Heat the oven (with the oven rack in the middle) to 325°F.
For the pie crust, in a food processor, pulse the gingersnaps until finely ground. Pour into a bowl and add the coconut oil. Stir until well combined.
Spray a 9-inch pie plate with cooking spray. Pour the gingersnap mixture into the pie plate. Evenly press the crumbs over the bottom and up the sides of the plate. Bake for 6 to 7 minutes, until just set.
For the filling, whisk together the pumpkin puree, coconut milk, cashew milk, maple syrup, vanilla, tapioca flour, cinnamon, ginger, cloves, nutmeg, and salt.
Pour the filling into the pie crust and smooth the top. Bake for 50 to 55 minutes, until the edges of the filling are set, but the center is a little underdone and not quite set (it will set as it cools).
Let cool to room temperature on a wire cooling rack. Then refrigerate for at least 2 hours, until set, before serving. It’s best the same day it’s made.
For the whipped coconut cream, scoop out the coconut cream into a medium bowl and add confectioners’ sugar. Using an electric mixer, beat the mixture until creamy and soft peaks hold.
Serve the slices of pie topped with the whipped coconut cream.
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