This is the second pie that I have posted this week for my vegan Thanksgiving Pie series. You can check out my first pie here: Pumpkin Pie with Pears and Cranberries.
Dulce de leche is probably one of my favorite flavors, other than chocolate. It brings me back to Argentina and my study abroad time there. I put the thick caramel spread on everything from bananas, apples to ice cream; I also gained 5 pounds that semester! HAHA!
Dulce de leche means sweet milk in Spanish, and it’s similar to a thick caramel. Click here for my vegan recipe. So when I was planning Thanksgiving, I thought, “why not use it in a pumpkin pie too?!” The dulce de leche adds a rich caramel flavor to this creamy vegan pumpkin pie.
DON’T FORGET TO PIN IT
Dulce de leche Pumpkin Pie (Vegan & Gluten-free)
This vegan creamy caramel flavored pumpkin pie is an indulgent twist on a traditional pumpkin pie.
Tips: If you do not have a Wholly Gluten Free Pie Crust or another gluten-free vegan crust available near you, you can make a crust from scratch. Click here for a gluten-free and vegan recipe.
Credit: My Real Dish
Ingredients
Pie Filling
- 4 cups puréed pumpkin (or 1 can of pumpkin purée)
- 1 can coconut milk
- 1/4 cup non-dairy milk (I used almond)
- 1 1/2 cups coconut sugar
- 2 1/2 teaspoons cinnamon
- 1/4 cup cornstarch
- 8 tablespoons vegan dulce de leche
- 3 tablespoons almond extract (optional)
- 8 ounces of vegan cream cheese (I used 1 container of Tofutti Better Than Cream Cheese)
- 4 tablespoons tapioca starch
- 1 1/2 teaspoon pumpkin spice
Optional: 2 Gluten Free and Vegan pie shells (I used Wholly Gluten-Free)
Optional: vegan coconut whipped topping
- 1 can coconut cream or full-fat coconut milk (refrigerated overnight)
- 1/4 cup powdered sugar (or powdered xylitol)
- 1 tablespoon vegan dulce de leche
Directions
- Begin preparation of vegan dulce de leche or use one purchased from the grocery store.
- Take the pie crusts out of the freezer.
- Heat oven to 375.
- Using a mixer, cream until vegan cream cheese, pumpkin purré, coconut milk, non-dairy milk, coconut sugar, cinnamon, pumpkin pie spice, and almond extract (if desired) are smooth.
- Add cornstarch and tapioca starch; mix until well combined.
- Add filling to pie crust and bake for 50 – 60 minutes or until the filling is set.
- Serve warm or cold. If warm, let the pie cool for 30 minutes on the counter. If served cool, let the pie cool in the refrigerator for at least 2 hours.
- Serve with vegan dulce de leche whipped cream. To make the coconut whipped topping, take 1 can coconut cream or full-fat coconut milk that has been in the refrigerator overnight, 1 tablespoon vegan dulce de leche, and 1/4 cup powdered sugar. Blend until it forms fluffy peaks. If you don’t feel like making it from scratch, Soyatoo Soy and Rice Whip are both very tasty.
- Serve drizzled with dulce de leche.
What is on the menu for your Thanksgiving dinner?
It looks beautiful & scrumptious !
thanks!
Perfect recipe for the weekend 👌 love Dulce de Leche❤
Thank you!
Loved your great recipe 🙂
Aw thanks!
Have to make this pie asap, looks incredible!!
Thank you! Let me know what you think. If you’re not dairy free and vegan you can use cream cheese and eggs instead of the cornstarch and the tapioca flour.
That is a great tip! Also great to know a good replacement for cream cheese and eggs when making a vegan dairy free version.. 😀
Dulce de leche was one of my favorite cakes in the Philippines. I would love to try this combination.
Oh this sounds like the perfect Christmas treat!
Laura || http://www.thelifeoflaura.com.au xx
this looks wonderful to eat. love the dark brown chocolate color
This looks amazing!! I love dulce de leche as well!
Oh wowzaz, that looks and sounds delicious!
Love the sound of this and it looks easy to make too. Yummo!
OMG this looks amazing. I’m not vegan, but I always love to eat vegan food. Here in Korea it’s not that easy to find, so i make it myself sometimes.
Once I tackle that chocolate pie this is next!! YUM! I love all things caramel
oh my goodness! where has this been all my life! it looks so decadent
I really want to get this creative in the kitchen…love it
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