A quick no hassle vegan pumpkin pie. Perfect for Thanksgiving!
15oz can pumpkin puree
3/4 cup packed brown sugar packed
1 cup almond milk (or other non-dairy milk)
1/4 cup + 1 tbsp cornstarch
2 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
1 premade vegan pie crust
Preheat oven to 350 degrees Fahrenheit
Mix the pumpkin, brown sugar, almond milk, cornstarch, pie spice, vanilla, and salt together until well combined.
Pour into the pie crust and bake for 55-65 mins or until mostly set and slightly browned around the edges.
Remove from oven and allow to completely cool. The pie will set up more as it cools.
- Serving Size: 8
- Calories: 222
- Fat: 6.1
- Carbohydrates: 41
- Protein: 2
Keywords: vegan, Thanksgiving