Prep time: 15 mins | Cook Time: 1 hour | Total Time: 1 hr 5 mins | Makes: 1 9″ pie

Ingredients:

1 3/4 cups pumpkin purée (a 14 oz. can is equal to 1 3/4 cups; do not use pumpkin pie filling)

3/4 cup full-fat coconut milk (see notes for substitutions and more info)

1/2 cup brown sugar

1/4 cup cornstarch

1/4 cup maple syrup

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp salt

1 Recipe easy vegan pie crust, or 1 9″ frozen vegan pie crust (gluten-free if preferred)

Vegan coconut whipped cream (optional)

Instructions:

  1. Preheat your oven to 350°F. Have your unbaked 9″ pie shell ready (there is no need to pre-bake it).
  2. 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.
  3. Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
  4. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Notes:

Coconut Milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before using. The richness of coconut milk will make the pie cream and delicious.

Coconut milk substitute: If you can’t use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy or oat milk. Be sure to choose a plant-based milk with a higher fat content so so the pie stays creamy and delicious. You can also use an equal amount of plain vegan yoghurt. The texture may be slightly softer, so be sure to chill thoroughly to set.

Storage: The pie will keep fresh in the fridge for 3-4 days.

Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3-4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return it to the freezer. The pie should keep for up to 2 months.