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 1 hour. 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