Spice is Nice! Vegan Pumpkin Pie



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Vegan pumpkin pie topped with truwhip Vegan. Did we mention it’s Vegan?


  • Your favorite vegan crust recipe for one 9” crust
  • 2 ¼ cups pumpkin purée
  • 1 cup of truwhip Vegan + more to dollop
  • ½ cup of brown sugar
  • 2 Tbsp maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon + more to decorate
  • ½ tsp salt
  • 3 Tbsp of cornstarch

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1: Preheat oven to 350 degrees.

2: In a large bowl, add all ingredients and beat with a hand mixer for 3–4 minutes.

3: Pour filling into crust-lined pie pan and tap the pan on the counter to evenly distribute.

4: Bake for 50–60 minutes. The top should not jiggle. If the crust is browning too quickly, you can cover the edges with foil around halfway through baking.

5: Let cool on the counter for an hour, then place in the fridge to cool completely.

6: Add top layer of truwhip Vegan. Using a stencil, sift cinnamon onto the surface of the pie. Slice and enjoy!

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