Vegan Pumpkin Pie
Cakes & Pies
Dairy & Nut Free
Can or Box
Organic Pumpkin Puree
Organic Coconut Milk
Don’t shake can before opening, scoop up fat creamy white milk on the top
Organic Maple Syrup
you can use cane sure if you can’t find coconut sugar
homemade or frozen – just be sure it’s allergen free
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.
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