Creamy Vegan Pumpkin Pie
My Creamy Vegan Pumpkin Pie has all of the nostalgic flavor and consistency of the traditional pumpkin pie without dairy, eggs or gluten! I would even say that it is better than the traditional version. How is this possible, you might ask? I think it starts with vegan cream cheese (I suggest Tofutti or Kite Hill for this recipe). Once the pie is baked and refrigerated (overnight is best), it is firm enough to hold its shape when cut and is nice and creamy when cut with your fork. Speaking of “creamy,” the Bourbon Whipped “Cream” that tops this pie is freaking awesome! Can’t wait til you try it.
Easy as Pie
This is a super quick pie to throw together too! It can be whipped up in a blender and I use a pre-made crust. The crust I used is by Wholly Wholesome. They have a new and improved recipe. Yay! Because I wasn’t in love with the previous version:-( One thing to keep in mind is that the exposed edges will get mighty crisp and a little too crunchy (for my liking) if they get anything more than lightly browned. For reference, it was too browned in my pics. It looks great, but was hard on my teeth. The rest of the crust was fabulous! The solution- cover it loosely with aluminum foil after 15-20 minutes of baking. I create a little tent of foil so that it doesn’t touch the filling at all.
Dairy Free Bourbon Whipped Topping
This a dairy free version of my Bourbon Laced Whipped Cream that I use to top just about anything and everything from Enormous Waffles to Spiced Pumpkin Cheesecake. It is quick & easy to make and adds that little something that plain whipped cream just doesn’t. Making it dairy free makes it even easier. Just add bourbon to your favorite ready-made dairy free whipped topping! Seriously. That’s all there is to it!
If you have a little more time and want an extra special homemade crust, try using the one in my Vegan Pumpkin Pudding Pie. It will give you a cross between pumpkin pie and an Apple Crisp. Speaking of apple desserts, check out my Ginger Apple Pie for something extra special on your Thanksgiving table;-)
Creamy Vegan Pumpkin Pie
Click Stars to Rate Recipe:Ingredients
For the Pie:
- 1 frozen vegan gluten free pie crust (I like Wholly Wholesome brand)
- 1 can 100% pumpkin
- 1 8oz vegan cream cheese (I like Tofutti and Kite Hill for this recipe)
- 1 cup vanilla flavored non-dairy creamer (I like So Delicious and Ripple brands)
- ½ cup sugar
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Bourbon Whipped "Cream"
- 1 container Truwhip Vegan or So Delicious Coco Whip
- 2 Tbsp bourbon
Instructions
For the Pie:
- Preheat oven to 350 degrees.
- Add all filling ingredients to a large bowl and mix with an electric mixer or in a blender and puree until fully combined.
- Pour into the unbaked frozen pie crust. Bake for 15-20 minutes uncovered. You only want it to be slightly browned. Then cover loosely with aluminum foil and continue baking for another 30-35 minutes (50 minutes total).
- Remove from the oven and let cool for 20-30 minutes, then let chill in the fridge for at least 6 hours, preferably overnight. The longer you let it chill, the more firm the texture will be when you cut into it. Serve with Bourbon Whipped "Cream."
For the Bourbon Whipped Cream
- In a small bowl whip the bourbon into the dairy free whipped topping. You can use a whisk or a hand mixer for this.
- Set aside in the fridge until you are ready to use it.
