I’m going through a phase of trying vegan recipes. The first one was the Black Bean Veggie Burger and I’ve kind of moved on to desserts. So what’s says ‘cozy fall’ more than pumpkin pie? This vegan recipe was the first one that popped up in my search and is the best one I’ve made till now. So try this glorious little pie and thank Sam at it doesn’t taste like chicken.
If you follow better when watching videos, you can check out this recipe here.
Cook time: 1 hour
- 1 3/4 cups (1, 14 oz can) pumpkin (not pumpkin pie filling)
- 3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1, 9″ vegan store-bought pie crust
Preheat your oven to 350F (180C).
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 uncooked 9″ pie crust . Use a spatula to spread the pumpkin evenly. 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 set.
Et voila! You now have your favorite Fall food of all time! 😀 Let me know if you made this and how it turned out!