Homemade Vegan Pumpkin Pie

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 batch vegan/gluten free pie crust click for recipe

2 ½ cups pumpkin puree about 1 ½ cans

1 ¼ cup raw cashews

½ cup + 2 tablespoons light canned coconut milk

½ cup + 2 tablespoons granulated sugar I used cane, light brown also works

½ cup maple syrup

4 tablespoons cornstarch

2 teaspoons vanilla extract

3 to 3 ½ teaspoons pumpkin pie spice depending on preference and brand

½ teaspoon salt

Directions at eatwithclarity.com

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