PUMPKIN PIE, EASY VEGAN

By seamline

It Doesn't Taste Like Chicken-vegan recipes and fun tidbits

Ingredients

• 1 3/4 Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
• 3/4 Cup Full Fat Coconut Milk (the kind in a can, shaken well before measuring)
• 1/2 Cup Brown Sugar
• 1/4 Cup Cornstarch
• 1/4 Cup Maple Syrup
• 1 Teaspoon Vanilla Extract
• 2 Teaspoons Pumpkin Pie Spice
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cinnamon
• 1 Recipe Easy Vegan Pie Crust or 1 Store Bought Pie Crust (check ingredients to make sure it is vegan) *Do not precook the pie crust

Preparation

Step 1

1. Preheat your oven to 350F (180C).
2. Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
3. Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
4. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look very wobbly. Let cool, and chill in fridge for a minimum of 4 hours until set, or overnight which is best.