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Pumpkin Pie + Coconut Whipped Cream

The word pumpkin is almost synonymous with fall; pumpkin spice lattes, pumpkin carving, and of course pumpkin pie! This Pumpkin Pie recipe is fall on a plate and the homemade whipped cream is the perfect fall accent.

It's also incredibly easy to make! It's honestly fool proof, and, if you're worried about the crust feel free to use a pre-made dairy free crust. I also have a beginner friendly homemade option featured in my ebook here.

What You Need:

Pie Filling:

1 Can Pureed Pumpkin (15 oz)

1 Can Nature's Charm Sweetened Condensed Coconut Milk

1 Follow Your Heart Vegan Egg

2 1/2 TSP Pumpkin Spice (Cinnamon, Nutmeg, & Ginger Blend)

Dash of Salt

1 Pie Shell

Coconut Whipped Cream:

Cream from 1 Can Nature's Charm Coconut Whipping Cream, Chilled

2 TBSP Powdered Sugar

Splash Vanilla

Let's Do This:

Have your unbaked Pie Shell ready and set aside. Preheat oven to 400 Degrees F.

In a large bowl with a hand mixer, or, in a standing mixer add Pumpkin and Coconut Milk. Blend until smooth. Scrape down sides and blend in Egg, then Spices and Salt.

Pour into prepared Pie Shell and bake for 20 minutes. Turn oven down to 350 Degrees F and continue baking an additional 35 minutes or until done.

While the pie is baking you can prepare your Whipped Topping. Scoop out the thickest part of the chilled Coconut Whipping Cream into a chilled mixing bowl. Using a hand mixer on high begin whipping the Cream, Sugar, and Vanilla until stiff peaks form. Place in the fridge until ready for use.

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