I don’t know about you, but I love a yummy Frozen Pumpkin Pie for a change of pace during the pumpkin season! I have a great Vegan recipe for one that I am sharing. Pillsbury redi-made pie crust is dairy free but not gluten free. I rely upon Bob’s Red Mill Gluten Free Pie Crust Mix for making my pie crusts. It works wonderfully and tastes great.
This recipe calls for whipped coconut cream. If you have never made it before, it is really easy. Refrigerate 3 cans of full fat coconut milk over night. When you are ready to make the coconut cream, open the cans and use only hardened white cream on top. Pour the clear coconut liquid in a bowl for later use sometime…it’s great in smoothies.
Then take the hardened cream from the 2 cans of coconut cream and whip it just like you would regular cream. I use a bit of vanilla. It is sweet enough that you do not need to add sugar, but you can taste it and sweeten it to your liking. Use this cream to mix with regular plain pumpkin puree. See the directions in the recipe that follows the photos below.
Recipe for Vegan Frozen Pumpkin Pie:
Vegan Frozen Pumpkin Pie
- 1 piece of pie crust that is just warm enough to work with or use Bob's Red Mill GF Pie Crust Mix.
- 1/3 cup graham cracker crumbs omit if gluten free
- 1 can of pumpkin puree or 1 &1/3 cups pumpkin pie puree
- 2-3 cups coconut whipped cream plus some to top it with.
- 1 teaspoon ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- Use a rolling pin to press the graham cracker crumbs into the pie dough then form it into a pie plate.
- If you are gluten free just skip the graham crackers and roll out your GF dough.
- Bake at 350 degrees for about 12 to 15 minutes.
- Allow the crust to fully cool and then chill before starting to put together the filling.
- Combine the pumpkin, coconut whipped cream and spices together and then transfer into the cool pie crust and press down.
- Freeze for 4-6 hours.
- Allow to rest on the counter for about 10 minutes before topping with more coconut whipped cream and serve.