This was my first time ever experimenting with pumpkin pie, and I am thrilled at how good it turned out! 🎃 I scored some organic vegan pie crusts from Whole Foods, but it seems vegan pie crust is really easy to make so I will leave that to you if you don’t want to use premade crust!
The recipe for the pie filling:
-2 3/4 cups canned pumpkin puree
-1/4 cup agave nectar
-1/4 cup pure maple syrup
-1 Tbsp coconut or olive oil
-1/2 tsp pure vanilla extract
-1/4 cup nondairy milk (I use coconut almond)
-2 tsp pumpkin pie spice
-3 Tbsp cornstarch
-pinch of salt
Mix all ingredients in blender until smooth.
Pour mixture into pie crust.
Bake at 350° for 55-65 minutes until top is lightly browned and cracks form.
Let cool, refrigerate 4+ hours or overnight.
Slice & enjoy! 🎃