All you do is add the ingredients to a blender, blend, pour into pie shell, and bake! It’s perfectly creamy and full of pumpkin spice. No one will know it’s vegan!
Ingredients
Recipe makes 8 servings
- 1 3/4 cups (114-oz can) pumpkin
- 3/4 cup canned full-fat coconut milk
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1, 9″ vegan store-bought pie crust
Directions
- Preheat your oven to 350F.
- 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.
- Pour the pumpkin mixture into the uncooked 9″ pie crust . Use a spatula to spread the pumpkin evenly. Bake for 60 minutes. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set. Enjoy!
Nutrition Information
For 1 serving (not including crust)
Calories 157
Total fat 4.7g
Saturated fat 4.1g
Cholesterol 0g
Protein 1.1g
Total Carbohydrates 29.2g
Dietary Fiber 1.7g
Sodium 11.6mg
For more recipes, visit the Kendall Reagan Nutrition Center’s website, as well as the College of Health and Human Sciences Pinterest board.
