Vegan Pumpkin Pie

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! 🎃


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