, , , , , ,

This is the pie that actually gave me the most headaches in the kitchen this year. I made so many sample pies this year that by the time Thanksgiving came around, our neighbors and husband were sick of it. Me, on the other hand, I could eat it every day and be just as thrilled each and every time. Yum!

So here is the final recipe:
1 pie crust recipe or 1 store purchased
14oz fresh pumpkin puree
1 can full-fat coconut milk
¾ c sugar
3 tbsp cornstarch
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground cloves
Vegan Whipping Cream Topping (optional)

1. Preheat oven to 350F.
2. Stir together the cornstarch into the coconut milk until well dissolved.
3. Add the rest of the ingredients in a medium sized bowl.
4. Pour the pumpkin mixture into the unprepared pie crust.
5. Bake pumpkin pie for about 40-60 minutes depending on your oven.

For a homemade crust, see my blueberry pie crust recipe here.