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 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Bourbon Whipped "Cream"
- 1 container Truwhip Vegan or So Delicious Coco Whip
- 2 tablespoon 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.