• 1 (15 ounce) can pumpkin puree
  • 1 cup coconut cream*
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 1 recipe Vegan Pie Crust (store bought or scratch)
  • Vegan Whipped Cream
  • 1 9 inch pie plate
  • Blender or bowl with whisk
  • 1 silicon or rubber spatula
  • aluminum foil


Step 1

Preheat the oven to 350 degrees Fahrenheit.
Prepare the pie crust in a pie plate.

In a blender combine the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch and blend until very smooth. 

If you don’t have a blender you can also simply whisk it together in a bowl until smooth.

Step 2
Pour the mixture into a 9-inch pan lined with a pie crust. Spread the mixture evenly with a spatula.

Step 3

Bake for 1 hour checking the pie crust after about 25-30 minutes. If the pie crust edges begin to get dark at this point cover the edges of the crust with aluminum foil for the remaining 30 minutes. The middle will still look loose. 
Remove from oven and cool at room temperature for 30 minutes.
Cover and set in the refrigerator to chill for at least 4 hours or overnight.
Slice and serve with Vegan Whipped Cream or store-bought non-dairy whipped topping, if desired.