1cupdairy free buttery sticks(I like Earth Balance brand)
1tspcinnamon
¼tspsalt
For the filling:
15ouncecanned 100% pumpkin
2Vegan Eggs(I like Follow Your Heart brand)
½cupsugar
1cupdairy free vanilla creamer(I like Ripple or So Delicious brands)
1tspcinnamon
½tspground ginger
¼tspcloves
For the Bourbon Whipped "cream"
1containerSo Delicious Coco Whip or Truwhip Vegan
2Tbspbourbon(any brand you like to drink;-))
Instructions
For the Crust:
In a medium bowl combine the dry ingredients. Melt the dairy free butter and drizzle it a little at a time over the dry ingredients while stirring it all. You may not need to use all of the butter.
When it is all combined and looks like damp sand, press it against the side of the bowl. If it sticks and holds to the bowl, you are ready to go.
Press crust mixture along the bottom and sides of the greased pie plate. Try to create an even thickness of a little less than a ¼ inch.
For the Filling:
Prepare the Vegan Eggs by combining 1 cup ice cold water and 4 Tbsp of Vegan Egg powder in a large bowl, whip to combine. It will be thick almost like a pancake batter.
Add remaining filling ingredients to the bowl and mix by hand or with an electric mixer until fully combined.
Pour into the unbaked pie crust. Bake for 45-50 minutes at 350 degrees. Check after about 30 minutes, if it is browning quickly, loosely cover with aluminum foil and continue baking. 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 serve.