I can’t believe next week is Thanksgiving! When you’re a kid the only holidays that really matter are Christmas and Fourth of July. Because, really, is there anything better than presents or fireworks? But as an adult, things kind of flip around a little. Halloween is probably my favorite holiday now, with Thanksgiving coming as a close second. I think that’s because as an adult, one thing I’ve learned about myself is I really like eating. And what better excuse to eat than Thanksgiving? I’m starting the party a little early with this Vegan Pumpkin Pie with Hazelnut Cream.
My mom makes so many pies for Thanksgiving that it’s sometimes hard for me to imagine a favorite. Of course there was the Banana Cream Pie which I recently veganized! Yes!
And there’s usually a Chocolate Cream Pie (which I also veganized) and Pecan Pie, too.
But it’s not Thanksgiving without a Pumpkin Pie.
Do you agree?
Of course you could make this Vegan Pumpkin Pie with a Coconut Whipped Topping. It would be beautiful sitting on top of this pie.
But I really had a hankering for a hazelnut cream, poured in dollops over the pie.
The idea of a Gingersnap Cookie Crust and a ginger-infused Pumpkin Pie Custard topped with Hazelnut Cream came to me on a sleepless night recently so I knew it had to happen. And I’m so glad it did.
What I Love About This Vegan Pumpkin Pie
If you haven’t figured this out by now, I like food. But more than anything I like really good food! But more than that I like really good food that’s not too hard to make. And even better than that is really good food that’s not too terribly hard to make with ingredients I can find at my local grocery store!
Wow. That was a lot. I think I’ll go have a slice of pie now.
This recipe has it all – it’s tasty, easy to make, looks beautiful on a plate, and tastes fresh every time I go for a bite. Maybe that’s because we eat it all up so quickly. Hmm. I never thought about it that way before.
Besides, pumpkin is full of lots of healthy beta carotene. You know, that stuff that’s really good for you?
Anyway, if you’re looking for a dairy-free show stopper on your family dinner dessert table, look no more!
I hope you like this recipe as much as we do. Do you know the only thing that would make me happier than this pie? If you’d make it too and share a photo of it on Instagram or Twitter. It’d make my pie-loving heart sing!
- 40 Gingersnap Cookies
- 3 tablespoons dairy-free margarine
- 2 tablespoons coconut oil
- 1 teaspoon dried ginger
- Vegan Pumpkin Pie Custard
- 15 oz can of pumpkin puree
- 12 oz container of firm silken tofu
- ¾ cup Hazelnut dairy-free creamer I used Silk Hazelnut Soy Creamer
- ½ cup brown sugar
- 3 tablespoons corn starch
- 2 teaspoons pumpkin pie spice
- 1 cup Hazelnut dairy-free creamer
- ¼ teaspoon xanthan gum
- 1 teaspoon coconut oil
Place the gingersnap cookies in a food processor and pulse until a course meal is formed.
Add the margarine, coconut oil and ginger and pulse for a few more seconds until combined.
Press into a pie pan, pushing the crust up to the sides of the pan. Set aside.
For the Vegan Pumpkin Pie Custard:
Heat your oven to 350F.
Place the pumpkin puree, silken tofu, hazelnut creamer, brown sugar, corn starch, and pumpkin pie spice in a food processor. Pulse until smooth, pushing down the ingredients as needed.
Pour the pumpkin pie custard into your prepared pie crust and use a spatula to smooth the top.
Place the pie in the center of the oven and bake for 50 minutes, until the custard is firm and the crust is a dark golden brown.
Remove from the oven and allow to cool before serving with Hazelnut Cream.
Begin by placing the hazelnut creamer in the fridge along with the bowl you'll be using for mixing and the mixer paddles.
When everything is good and cold, pour the dairy-free creamer into the bowl and using your mixer, mix on high until light and bubbly. Add the xanthan gum and coconut oil. Mix on high for about 5 minutes. You won't achieve high peaks on this cream, but the flavor is well worth it and it adds a perfect touch to this recipe.