You no longer have to miss out on this classic Thanksgiving dessert just because you choose to be plant-based! This pie is delicious and flavorful, no need for eggs or condensed milk. As always, you can make your crust from scratch, or find a premade or frozen vegan pie crust. (My favorite is Marie Calendar’s.) The Keebler graham cracker crust is also vegan friendly! You might want to make a few of these to bring to your family gatherings; they are sure to disappear quickly!
1 15oz can pure pumpkin puree
1 cup full fat coconut milk (use the stuff from a can. It is best not to substitute this!)
1 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 tablespoons cornstarch
Homemade or store bought vegan pie crust
Preheat oven to 350°F
Whisk all ingredients for the filling in a large mixing bowl until well combined.
Pour into pie crust
Bake on baking sheet for 1 hour. If using graham cracker crust, cover edges with the pie tin or foil to prevent burning.
Let chill in the fridge for at least 4 hours. Serve with your favorite vegan whipped cream. (I like the SoDelicious non dairy whipped topping.) I also like to top with some extra pumpkin pie spice for maximum pumpkin goodness!