Oh, hi there! This might be a boring post for you if you are looking for food porn pictures, so if that’s the case move along. However, if you want a straight up simple recipe for amazing pumpkin pie with whipped (coconut) cream, then you’ve found the right place.
Go to New Seasons or your local goodfood mart and buy whatever frozen, gluten free pie shells they have on offer. You only need one but they often come in twos.
Pre-bake the crust as directed on the packaging, and while you’re doing that follow this recipe for the pumpkin pie filling. I used cornstarch, not arrowroot, beet sugar in place of cane sugar, and full-fat coconut cream, not almond milk.
Make coconut whipped cream using this recipe. I experimented with full fat coconut milks from Whole Foods (their brand), Thai Kitchen, and Trader Joe’s (coconut cream), and by far the best one was Trader Joe’s. The whole thing was nothing but rich cream, whereas the Whole Foods brand did not solidify at all and the Thai Kitchen one yielded less than half solid cream.
Refrigerate your coconut milk and make your pie one day ahead of when you want to serve it. Both need to sit overnight to set up. The next day you can make your whip right before you serve, and it will be great, or you can make it in the morning so it has a chance to set up a bit before you serve. Either way it’s totally delicious!
Thanks to Oh She Glows for the recipes! Angela* keeps a really pretty plant-based food blog, so while you’re there you should definitely browse around and check out her other recipes.
*I say that like I know her but I don’t. I’ve just been following her blog for a long time.