1 15oz (425g) Can Puréed Pumpkin (not pumpkin pie filling)*
3/4 cup Coconut Milk (full fat)
3/4 cup vegan Brown Sugar
1/4 cup Cornstarch
1/4 cup Maple Syrup
1 tsp Vanilla Extract
3 tsp Pumpkin Pie Spice*
1/2 tsp Salt
1 Vegan Pie Crust homemade or store-bought (must be uncooked)
Preheat the oven to 350°F (180°C).
Add all the filling ingredients to a blender and blend until perfectly smooth.
Pour out over your uncooked pie crust and smooth with a spoon.
Bake in the oven for 60 minutes.
When you remove it from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling.
Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set.
Decorate the pie and serve with whipped coconut cream.
Keep leftovers covered in the fridge where it will last for up to a week.
Pumpkin Pie Spice
3 Tbsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Nutmeg
1 and 1/2 tsp Ground Allspice
1 and 1/2 tsp Ground Cloves