Easy Pumpkin Pie Thanksgiving

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F. Line a pie pan with the vegan pie crust, pressing it into the corners and up to the edge; crimp the edge or leave it plain.
2. Prick the base of the crust several times with a fork, then freeze for 15 minutes.
3. In a blender, combine the pumpkin puree, coconut cream, cane sugar, cornstarch, vanilla extract, pumpkin spice blend and salt. Blend on low speed until smooth, completely combined and pale orange.
4. Pour the filling into the frozen crust and shake gently to level the top.
5. Bake for 55–65 minutes, until the edges are slightly firm when jiggled and the top looks dull.
6. Cool at room temperature for at least 30 minutes, then refrigerate until fully chilled, at least 4 hours or overnight.

Summarized from Feelgoodfoodie's video. Watch it for the details.