Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 2 1/2 cups of pumpkin puree; 1/3 cup of brown sugar; 1/4 cup of maple syrup or agave; 3/4 cup of milk (I tested this with plain almond milk AND coconut milk); 1 teaspoon of vanilla; 1 1/2 teaspoons of pumpkin pie spice; 1/2 teaspoon of salt; 3 tablespoons of cornstarch; 1 unbaked vegan pie crust

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Prep Time: 5 minutes

Cook Time: 55 minutes

Total: 60 minutes

Servings: 1

dessert pie pumpkin

Ingredients

Remove All · Remove Spices · Remove Staples

2 1/2 cups of pumpkin puree1/3 cup of brown sugar1/4 cup of maple syrup or agave3/4 cup of milk (I tested this with plain almond milk AND coconut milk)1 teaspoon of vanilla1 1/2 teaspoons of pumpkin pie spice1/2 teaspoon of salt3 tablespoons of cornstarch1 unbaked vegan pie crust

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Instructions

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Step 1

Pre-heat your oven to 350 degrees F.

Step 2

In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.

Step 3

Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it's smooth.

Step 4

Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.

Step 5

Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you'll want to eat it right away, try and refrain :)

Step 6

Top with some whipped coconut cream and ENJOY!!