Savvy Nana

Vegan Pumpkin Pie

Ingredients

1Can or Box Organic Pumpkin Puree
1/2Tsp Salt
1Cup Organic Coconut MilkDon’t shake can before opening, scoop up fat creamy white milk on the top
1Tsp Cinnamon
1/2Tsp Ground Ginger
1/4Cup Organic Maple Syrup
1/2Cup Coconut Sugaryou can use cane sure if you can’t find coconut sugar
1/4Cup cornstarch
1Pc UnbakedPie Shellhomemade or frozen – just be sure it’s allergen free

Instructions

Mix Dry Ingredients except corn starch together and set aside
Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
Add mixed dry ingredients to the pumpkin mixture and mix very well
Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps
Pour pumpkin mixture into unbaked pie shell
Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.