If you’re opting for a plant-based Thanksgiving this year, there are likely to be a few changes to the traditional holiday menu. The turkey may be out, but it is still totally possible to serve pumpkin pie with a few tweaks!
Ingredients:
- 1 ½ cups pecans
- 2/3 cups oats
- 3 tablespoons packed brown sugar
- ¼ teaspoons kosher salt
- 3 tablespoons coconut oil, melted and cooled
- Cooking spray
- 1 can pumpkin purée
- 1 cup coconut milk
- 1 can full-fat coconut cream, refrigerated overnight
- ¾ cup packed brown sugar
- 3 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions:
- Preheat the oven to 375°F and grease a 9-inch pie dish with cooking spray.
- Place the pecans, oats, sugar, and salt in a food processor and pulse until it forms a fine crumb. Add in the coconut oil and pulse to form a dough.
- Press the mixture into the prepared dish in an even layer. Line the crust with parchment paper and fill it with dried beans or pie weights. Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for another 15 minutes.
- In a large bowl, whisk together the pumpkin purée, coconut milk, brown sugar, cornstarch, vanilla, salt, and spices.
- Pour the mixture over the crust and bake for around 50-55 minutes, until only slightly jiggly in the center. Once done, remove from the oven and allow to cool completely.
- Open the can of coconut cream and scoop out the hardened cream at the top. Using a hand mixer, beat together the coconut cream, powdered sugar, and a pinch of salt until stiff peaks form. Serve alongside the pie.
