Description
A delicious vegan pumpkin pie that is perfect for the holidays.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1 cup coconut milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 pre-made vegan pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt.
- Mix until smooth and well combined.
- Pour the filling into the pre-made vegan pie crust.
- Bake for 60 minutes or until the filling is set.
- Let it cool before serving.
Notes
- Serve with vegan whipped cream if desired.
- Store leftovers in the refrigerator.
- You can substitute almond milk for coconut milk.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie, pumpkin pie, vegan dessert, holiday pie