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Ingredients
  • 1 ¾ cups pumpkin purée (1, 14 oz can), (not pumpkin pie filling!)
  • ¾ cup full-fat coconut milk, (see notes for substitutions and more info)
  • ½ cup brown sugar
  • ¼ cup cornstarch
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 Recipe Easy Vegan Pie Crust, or 1, 9" frozen vegan pie crust (gluten-free if preffered)
  • Vegan Coconut Whipped Cream, (optional)
Steps
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