Dessert

Pumpkin Pie

it’s not thanksgiving without a pumpkin pie. The Coconut Cream adds a nutty richness and creates a perfect texture.
Prep
10 mins
Cook
1 hour
Serves
8-10
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Method

  1. Preheat the oven to 180 degrees C. Prepare the shortcrust pastry in a 9-inch, non-stick pie dish.
  2. Add the pumpkin puree, coconut cream, sugars, spices, cornflour and salt to a big bowl and whisk until smooth.
  3. Pour the mixture into the pastry-lined pie dish. Tap lightly to even out the filling.
  4. Bake for If the crust starts to burn, cover the edges of the crust with tin foil after about 30 minutes of baking. The middle should still have a slight wobble to it.
  5. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
  6. Serve with whipped Double Cre&m, if desired.

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Ingredients

1 roll Vegan Shortcrust Pastry

1 can Pumpkin Puree

250ml Coconut Collab Coconut Cream

100g Brown Sugar

100g Caster Sugar

1tsp Cinnamon

1tsp Ginger

1/2tsp Nutmeg

1/8tsp Cloves

1/2tsp Sea Salt Flakes

3tbsp Cornflour

220ml Coconut Collab Double Cre&m, optional to serve

The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

Learn More

Double Cre&m

Gloriously Versatile

Learn More
The Coconut Collab Coconut Cream

Coconut Cream

100% Natural

Learn More

Double Cre&m

Gloriously Versatile

Learn More