Easy Vegan Pumpkin Pie

Serves 6-8

INGREDIENTS:

Filling & Crust

• 1 400 ml can pumpkin puree
• 1 cup coconut whipping cream
• ½ cup light brown sugar
• ½ cup coconut sugar
• 1 tsp ground ginger
• ½ tsp ground true cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp whole cloves, freshly ground
• ½ tsp salt
• 1 tsp vanilla extract
• 1½ Tbsp corn starch
• 1 prepared 9-inch pie shell (homemade or store-bought)

Whipped Cream Topping

• 1 can coconut whipping cream, chilled 2 hours
• 2 Tbsp maple syrup 
• 1 tsp vanilla extract 
• ½ tsp ground true cinnamon

DIRECTIONS:

Filling & Crust

1. Preheat the oven to 350°F.
2. If baking from frozen, thaw pie crust.
3. In a large bowl, combine pumpkin puree, coconut whipping cream, brown sugar, coconut sugar, ginger, true cinnamon, nutmeg, cloves, salt, vanilla extract and corn starch then beat until smooth with a whisk or electric mixer.
4. Pour the filling into the prepared pie crust.
5. Bake 1 hour or until the pie crust has browned and the pie has set.
6. Let cool at room temperature for 30 minutes then refrigerate until ready to serve.

Whipped Cream Topping

1. When ready to serve, scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
2. Fold in maple syrup and vanilla and continue to whip until evenly blended.
3. Serve the pie with dollops of coconut whipped cream and a sprinkle of true cinnamon.