Description
The best vegan pumpkin pie - perfect custard-y filling, warming spices, and flakey crust. A Thanksgiving favorite! Gluten free.
Ingredients
- 1 recipe single pie crust
- 1 (15) oz. can pumpkin puree
- 1/2 cup light brown sugar
- 1/3 cup maple syrup
- 1/2 cup full fat coconut milk from a can
- 3 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
Preheat the oven to 350 degrees. Roll the crust out and transfer it to your pie plate. Trim off excess around the edges, and crimp the edges of the crust. Place the crust in the fridge while you prepare the filling.
Whisk together all of the filling ingredients until smooth.
Pour the filling into the crust and bake for 40-50 minutes, until the center is set and is no linger jiggly. Remove from the oven and let cool completely before cutting and serving.
Notes
Pumpkin Puree: double check that it's not pumpkin pie filling! You can use homemade puree, but you want it to be the same consistancy as canned. If your puree seems more wet, let it sit in a strainer lined with cheesecloth to remove excess moisture.
Coconut milk: this pie is best when made with full fat coconut milk, but it is possible to make is with light coconut milk or another dairy-free milk.
Nutrition
- Serving Size: 1 slice (1/8th recipe)
- Calories: 195
- Sugar: 19g
- Sodium: 257mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg