Pumpkin Pie

 

Ingredients
1 ¾ cups pumpkin purée (a14 oz can) 
the dry vegan equivalent of 3 eggs (do not hydrate)
¾ cup plant milk 
½ cup brown sugar
¼ cup cornstarch (or sub ¼ cup arrowroot starch)
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
1 9" frozen vegan pie crust
vegan whipped cream (optional)


Instructions
Preheat your oven to 350°F. Have your unbaked 9" pie shell ready (there is no need to prebake it).
Add the pumpkin, plant milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.