By Trouble Mandeson
Ingredients
1 ¾ cup (14 oz. can) pumpkin puree
¾ cup coconut milk
½ cup brown sugar
¼ cup cornstarch
¼ maple syrup
1 tablespoon vanilla extract
2 teaspoon pumpkin pie spice
½ tablespoon cinnamon
½ tablespoon salt
1 vegan pie crust
Vegan coconut whipped cream (optional)
Instructions
1. Preheat oven to 350°F. 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.
2. Pour the pumpkin mixture into the pie crust. Use a spatula to spread the filling evenly, and smooth out the top. Bake for 60 minutes.
3. When you remove it from the oven, the edges will be cracked and the middle will be wobbly. Let cool, and then chill uncovered in the fridge until completely set, 4 hours or overnight.
4. Serve plain or with coconut whipped cream.