I never ate pumpkin pie until I went vegan. I tried this recipe and I have like it ever since.
Easy Vegan Pumpkin Pie
It Doesn’t Taste Like Chicken
1 pie crust either store bought or homemade
1 can (14 oz) pumpkin purée
3/4 cup full-fat coconut milk
1/2 cup brown sugar, packed
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
Preheat over to 350 degrees. Make pie crust if making it from scratch and place in pie plate. Place the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, cinnamon and salt in a blender or large bowl. Mix well to combine.
Pour the mixture into uncooked pie crust and spread out evenly with a spatula.
Bake for 1 hour. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool at room temperature, then chill in fridge, uncovered, for a minimum of 4 hours until set, or preferably overnight.
This is a great addition to any meal and can be served year round. Enjoy!
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