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?
