Vegan Pumpkin Pie

Name: Vegan Pumpkin Pie
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: prepared pie shell; 2 3/4 cup pumpkin puree (1 large can of pumpkin works too); 1/4 cup brown sugar; 1/4 cup maple syrup; 1/3 cup unsweetend coconut milk; 1 tbsp olive oil; 2 1/2 tbsp corn starch; 2 tsp pumpkin pie spice; 1/4 tsp salt

betsy.hudson @MaSquirrel

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

betsy.hudson @MaSquirrel

This is my version of Minimalist Bakers Vegan Pumpkin Pie recipe. Great for those that live with dairy and egg allergies.

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Ingredients

60 mins

8 servings

prepared pie shell
2 3/4 cuppumpkin puree (1 large can of pumpkin works too)
1/4 cupbrown sugar
1/4 cupmaple syrup
1/3 cupunsweetend coconut milk
1 tbspolive oil
2 1/2 tbspcorn starch
2 tsppumpkin pie spice
1/4 tspsalt

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Steps

60 mins

1

Preheat oven to 350 degrees.
2

Blend ingredients together in a bowl until smooth. Pour into prepared pie shell.
3

Cover the edges of crust with foil to keep from burning.
4

Bake at 350 degrees for 58-65 minutes. Remove from oven and let cool. Store in refridgerator until ready to serve.