9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time. The BEST go-to vegan pumpkin pie recipe ever.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Servings: 19" pie
Ingredients
1can(s) 14ozpumpkin puree(1 3/4 cups) (not pumpkin pie filling!)
Preheat your oven to 350F (180C). 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 might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Make ahead: The pie will keep fresh in the fridge for 3 - 4 days.