Best Vegan Pumpkin Pie Recipe Ever!

Use this gluten-free pie crust OR for my original Walnut Crust, SEE NOTES You can also use store-bought, but make sure you are using a pie crust or pie dish that isn't too shallow or you'll have too much filling

subheading: FILLING:

¾ cup (240g) pure maple syrup

¾ cup (90g) raw walnuts

3 tablespoons (24g) cornstarch

1 ¼ teaspoons ground cinnamon

2 teaspoons pumpkin pie spice ( I used my Homemade Blend)

¼ teaspoon ⅛ teaspoon fine sea salt

one 15 oz can pumpkin puree

¼ cup (60g) cooked, peeled & mashed sweet potato

subheading: NOTE:

You need to make this pie the day before you want to serve it so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up.

Directions at thevegan8.com

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