Vegan Pumpkin Pie with Coconut Whipped Cream Topping
This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling - all wrapped up in a perfectly flaky homemade pie crust and topped with whipped coconut cream.
In a mixing bowl, add the flour, pinch of sugar, and Crisco, and mix well, cutting the Crisco into the flour with a pastry cutter, or knife, until pea size particles form.
Add the hot water, and mix until the dough forms a ball. Place the ball of dough between two pieces of parchment paper sprinkled with flour, and roll with a rolling pin until you have the crust rolled about 2 inches larger than the pie pan you're using.
When the crust is rolled out, place it in the pie pan, and crimp the top around the edge, with fingers.
FOR THE PIE FILLING
In a large bowl, add the Pumpkin, coconut milk, brown sugar, maple syrup, sugar, Pumpkin pie spice, cinnamon, and corn starch, and stir well until all ingredients are completely blended. Pour filling into crust in pie pan.
Bake at 425 for 15 minutes, and then turn oven down to 350, and bake for an additional 45 - 50 minutes, or until a toothpick inserted in the center comes out clean.
When pie is done, remove it to a wire rack and allow to completely cool. If you are not serving the pie within 4 hours of baking, place pie in an airtight container and refrigerate until time to serve.
FOR THE COCONUT WHIPPED CREAM
While pie is cooling, remove the can of coconut milk from the refrigerator, and do not shake the can.
Open the can, and remove the solid cream on top that has separated from the water, and place in the mixing bowl of a stand mixer.
Mix the sugar and cornstarch together, and add to the coconut cream, and add the vanilla. Mix on high with the whisk attachment until peaks form. Serve immediately on top of pie. Enjoy!