Recipe: Simple Vegan Pumpkin Pie

Pumpkin Pie

Thanksgiving this year has come and gone, but I have finally perfected my favorite go-to recipe for the best pie of all time, and figured I’d put it on here so anyone can save it for next year! This recipe uses sweetened condensed coconut milk, which also has all the sweetener you need for your filling, and can often be found in the international section of most grocery stores.

Ingredients:

• 1 pie crust, plus more for decorating top (optional)

• 1 15-ounce can pumpkin puree (not pumpkin pie mix)

• 1 11.06 ounce can sweetened condensed coconut milk

• 3 tablespoons cornstarch

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

Preheat the oven to 350 degrees fahrenheit. Grease a pie plate and roll out pie crust. Place the pie crust in the prepared pan and crimp the edges to your liking. Combine all of the other ingredients in a bowl and whisk until smooth. Pour into prepared pie shell and bake for about 75 minutes, or until the crust is golden brown and the filling isn’t so jiggly. Let the pie cool and then set overnight in the fridge. Enjoy!