Vegan + Gluten-Free Pumpkin Pie
A holiday favourite for everyone
ingredients
1 ¾ cups pumpkin purée
¾ cup full-fat coconut milk
½ cup brown sugar
¼ cup cornstarch
¼ cup maple syrup
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp salt
1 gluten-free pie crust (such as Wholly Wholesome)
Vegan whipped cream (such as So Delicious Cocowhip, optional)
method
Preheat your oven to 350°F (180°C). Have your unbaked 9″ pie shell ready.
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 pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
