The Easiest One-Bowl Pumpkin Pie
This recipe was developed for your plant-based Thanksgiving. Enjoy!
Plant-based baking is as easy as pie. In fact, it might even be easier! This pumpkin pie is STUNNING and incredibly tasty. And all it takes is just mixing a few ingredients in a bowl, then bake! It could not be easier to make this classic. No fancy ingredients required. See the instructions for tips on making your very own fluffy, delicious non-dairy whipped cream!
1 medium serving will make 1 pie. 1 pie serves 8-10 people. When viewing the nutrition information, divide by 8 to get the nutrition info per serving.
264 people are cooking this- Ground ginger1⁄2 tsp
- Ground cloves1⁄2 tsp
- Canned pumpkin puree2 cans
- Unsweetened Plant-Based Milk2 cups
- Sugar1 1⁄2 cups
- Corn starch1⁄2 cup
- Salt1⁄2 tsp
- Premade pie crust (non-dairy)2
- Nutmeg1⁄2 tsp
- Cinnamon2 tsps
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Preheat the oven to 375F (190C).
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Mix the canned pumpkin, 'milk', sugar, cornstarch, salt, and spices. Whisk together until completely combined.
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Pour the mixture into the pie shell.
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Bake for 40-45 minutes.
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Remove from the oven and let it cool for about 15 minutes. Then, put it in the fridge for about an hour or overnight. The flavors will develop a lot overnight.
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Serve with some non-dairy whipped cream for extra deliciousness! There are lots of great pre-made varieties. Check your local store for non-dairy whipped cream, either in the freezer or refrigerator section. To make your own, refrigerate full fat coconut milk overnight. Scoop out the solid piece and mix with a hand-mixer or a standing mixer on high until light and fluffy. Add a touch of vanilla and/or sugar if desired. Store in the refrigerator until ready to eat.