Vegan Maple Ginger Pumpkin Pie
Silky and perfectly spiced, this vegan pumpkin pie is packed with goodness and natural sweetness. Raw cashews blended with our Good Karma Plantmilk make for a delectable, creamy filling, elevated with pure maple syrup and fresh ginger.
Ingredients
2 1/2 c pumpkin puree (will be a little over one can)
½c pure maple syrup
1-inch piece of fresh ginger, peeled and grated
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¾c Good Karma Original,Vanilla, or Unsweetened Plantmilk
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⅓c raw cashews, soaked at least 30 minutes and drained
2 tsp pumpkin pie spice (more to taste)
2 tbsp cornstarch or arrowroot powder
Pinch salt
1 ½c white whole wheat flour
Pinch sea salt
½ c solid coconut oil
6+tbsp ice cold water or orange juice, or a combo
Pie Filling
Vegan Coconut Oil Pie Crust
Directions
Coconut Oil Pie Crust
Add flour, salt and coconut oil to a food processor and pulse until combined and crumbly (coconut oil should be the size of peas).
Transfer to a bowl and sprinkle water or juice over the mixture, beginning with 4 tablespoons. Use a spatula or spoon to press the dough into itself. Continue adding cold water or juice until the dough comes together into a ball.
Place dough ball on a large square of parchment or silpat. Use a floured rolling pin to roll out into a circle about 12-inches in diameter.
Carefully lift the dough and place into a 9-inch pie pan and press in to conform. Trim any excess with scissors and crimp the edges. Cover in cling wrap and leave in the refrigerator until ready to use. Fill and bake according to recipe.
Pie Filling
Preheat oven to 350°F.
Combine all filling ingredients in a blender and blend until smooth. Taste and add additional pumpkin pie spice as needed.
Pour filling into pie crust and bake for about 1 hour, until the crust is golden brown. The filling will still be a bit jiggly with some cracking on top. Let cool completely, then loosely tent with foil and transfer to refrigerator to fully set for at least 4 hours. Serve with coconut whip.
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