Pumpkin Pie

Source

It Doesn’t Taste Like Chicken

Ingredients

Serving Ingredient Notes
1 ¾ cups Pumpkin purée A 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling
¾ cup Full-fat coconut milk See notes for substitutions and more info
½ cup Brown sugar  
¼ cup Cornstarch  
¼ cup Maple syrup  
1 teaspoon Vanilla extract  
2 teaspoons Pumpkin pie spice  
½ teaspoon Ground cinnamon  
½ teaspoon Salt  
1 Recipe Easy Vegan Pie Crust Can substitute 9” frozen vegan pie crust
Varies Vegan Coconut Whipped Cream (optional)

Instructions

  1. Preheat your oven to 350°F (180°C). Have your unbaked 9” pie shell ready (there is no need to prebake it).
  2. 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.
  3. Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
  4. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.