Vegan Pumpkin Ginger Pie
Before this year, I was not a pie girl. But I think this pie single handedly changed my mind. The added flavor and spice from the ginger really takes this dessert to the next level. The only way to serve this dish properly is with CocoWhip - aka vegan cool whip :)
Ingredients:
Vegan Pie Crust - I like this recipe!
1 can pumpkin puree
1 cup full-fat coconut milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp pumpkin pie spice
1 tsp cinnamon - I like it extra cinnamony
2 tsp ground ginger
pinch of salt
3 tbsp cornstarch
Vegan whip cream or CocoWhip - optional for serving
Directions:
Preheat oven to 350
Add all of your ingredients to a high-speed blender and blend until very smooth. You can also whisk all of the ingredients well in a bowl.
Pour your filling into a prepared pie crust and level out the top of the pie
Bake for about 1 hour, checking on it periodically. Should be firm with a slight wobble when it is done
Let cool completely then cover and refrigerate overnight
Serve with whip and enjoy!