Vegan Pumpkin Pie
From the Fuss-Free Vegan Cookbook
Prep time: 5 minutes || Cook time: 60 minutes + 4 hours or overnight chill || Serving: 6-8 || Rating X/10
Ingredients
- 1 Pie Crust
- 1 can (14 oz) pumpkin puree
- 3/4 cup full-fat coconut milk
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 2 tsp pumpkin spice (or 1/2 tsp each cinnamon, cloves, nutmeg, ginger)
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- Preheat oven to 350. Place pie crust in 9 inch pie plate
- Add all other ingredients to blender, and mix well.
- Pour mixture in pie crust, and bake for 60 minutes.
- Remove from oven, and cool at room temperature.
- Chill, uncovered, in fridge for at least 4 hours, or overnight.
- Serve with whipped cream