EASY VEGAN PUMPKIN PIE 🎃🥧

easy vegan pumpkin pie display image aca

EASY VEGAN PUMPKIN PIE 🎃🥧

Ingredients

400 g pure pumpkin (1, 14 oz can) (not pumpkin pie filling!)
170 ml full-fat coconut milk (the kind in a can, shaken well before measuring)
110 g brown sugar
32 g cornstarch
60 ml maple syrup
1 teaspoon vanilla extract
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 Recipe Easy Vegan Pie Crust
Vegan Coconut Whipped Cream (optional)

Instructions

Preheat your oven to 350F (180C). Have your unbaked 9″ pie shell ready.
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Credit: sarahwitpeerd

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