Pumpkin pie is a must-have during the Thanksgiving/ Christmas holidays. This creamy spiced custard filling pie is delicious and works just as well vegan style.
For this recipe, I buy a pre-made crust and mostly all of these are vegan, so no worries with that!
Here is the recipe:
Ingredients
1 (15oz) Can Pumpkin puree
1 cup coconut cream
1 cup brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
3 tbsp cornstarch
Instructions
1. preheat the oven to 350 degrees F.
2. Add to a mixing bowl pumpkin puree, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, cornstarch and mix thoroughly until everything is well combined.
3. pour the mixture into the pie crust and bake for 1 hour.
4. let cool for 30 minutes and leave it overnight in the fridge.
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