Easy Vegan Pumpkin Pie

1 cups fresh or 1 can (14-15 oz) pumpkin puree

cup full fat coconut milk
cup brown sugar
cup cornstarch
cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice mix (or use recipe below)
teaspoon salt
teaspoon cinnamon
9" vegan pie crust
Preheat your oven to 350F (180C).
Mix all of the ingredients the pumpkin puree, coconut milk, brown sugar, cornstarch,
maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon in a blender or by
hand. Best to thoroughly mix the cornstarch and coconut milk to a smooth paste to
avoid any lumps before mixing with other ingredients.
Pour the pumpkin mixture into pie crust and spread evenly. Bake for 60 minutes. Apply
crust protectors/foil to the edges to keep them from getting overcooked or burnt.
Let cool, and chill in fridge for a minimum of 4 hours until set.
Pumpkin pie spice recipe
2 teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
pinch of ground cloves