Gluten Free Recipe | Vegan Pumpkin Pie

Vegan Pumpkin Pie

1 (15 oz.) can pumpkin (not pumpkin pie filling)
1 cup coconut milk, canned full fat
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
3 tablespoons organic corn starch (Rapunzel recommended)
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

  1. Preheat the oven to 350 derees F.
  2. In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. You can also combine in a blender. Pour into the par-baked pie crust and carefully transfer to the oven. Bake for 45 minutes. The filling will be jiggly and will set overnight. Be sure to cover the crust edges with foil or a crust shield if they are getting dark.
  3. Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up over night. Serve chilled with dairy free whipped cream.
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