Vegan Pumpkin Pie with Pumpkin Spice Oreo Crust
Get ready to indulge in a delightful twist on a classic dessert with this Vegan Pumpkin Pie featuring a Pumpkin Spice Oreo Crust!
Ingredients
For the Pumpkin Spice Pie crust
- 22 Pumpkin Spice Oreo cookies
- 5 tbsp vegan butter, melted
For the Pumpkin Pie Filling
- 1, 15 oz can pumpkin puree
- 1 cup coconut cream (not coconut milk)
- 3/4 cup brown sugar
- 1 1/2 tsp 1 1/2 tsp pumpkin pie spice
- 3 tbsp cornstarch
Instructions
For the Pumpkin Spice Oreo Crust
- Add the Oreos to a food processor. You don't need to remove the cream from the middle. Mix until they are in small pieces. The smaller the pieces, the better your crust will hold together.
- Transfer the cookie crumbs to a mixing bowl. Stir in the melted vegan butter. Add the crust into a greased pie dish. Press down and up the sides of the dish using a spatula.
For the Pumpkin Pie Filling
- Preheat the oven to 350 degrees. In a mixing bowl, add the pumpkin puree, coconut cream, brown sugar, pumpkin pie spice and cornstarch. Whisk until smooth.
- Pour the mixture into the prepared pie crust and bake for 25 minutes. After 25 minutes, cover the edges of the crust so they don't burn and bake for additional 35 minutes. Remove the pie from the oven and let cool. Transfer to a refrigerator and let cool for a minimum of 4 hours.
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