The Best Vegan Pumpkin Pie

elavegan.com

Allen Shannon Keys

subheading: Pie Filling:

15 oz ( 425 g) pureed pumpkin (not pumpkin pie filling) (*see notes)

¾ cup ( 180 ml) coconut milk canned (full-fat)

½ cup ( 100 g) coconut sugar or brown sugar (*see notes)

2 ½ tbsp ( 50 g) maple syrup or any other liquid sweetener

3 tbsp ( 24 g) cornstarch (*see notes)

2 ½ tsp pumpkin pie spice (*see notes)

1 tsp vanilla extract

⅓ tsp salt

subheading: Whipped coconut cream (optional):

subheading: Pie crust:

1 cup + 1 tbsp ( 160 g) gluten-free flour (*see recipe notes)

½ cup ( 60 g) almond flour (*see recipe notes)

2 flax eggs (2 tbsp ground flax seeds + ¼ cup water)

2 ½ tbsp ( 30 g) coconut oil softened

2 tbsp ( 20 g) coconut sugar or brown sugar

Pinch of salt

Directions at elavegan.com

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