Prep time: 5 mins Cook time: 60 mins Total time: 1 hour 5 mins
Serves: 1 pie
INGREDIENTS
1¾ cups or 1 14-ounce can pureed pumpkin (not pumpkin pie filling)
¼ cup maple syrup
½ cup brown sugar
¾ cup full fat coconut milk (the kind in a can, shaken well before measuring)
4 tablespoons cornstarch
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
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
INSTRUCTIONS
Preheat your oven to 350 degrees F (180C).
Add all of the ingredients: the pureed pumpkin, maple syrup, brown sugar, coconut milk, cornstarch, salt, pumpkin pie spice, cinnamon, and vanilla extract to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the uncooked pie crust. Spread evenly.
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 the fridge for a minimum of 4 hours until set or overnight which is best.
Bon Appetegan!
