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Best Vegan Pumpkin Pie
Ingredients
  • This gluten-free pie crust OR use store-bought for ease and saving time.
  • 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.
Steps
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