Vegan Pumpkin Pie

I love pumpkin pie. It took me 3 tries to get this pie down. But, I did it! My husband loved it too! Make this pie your tradition for the holidays! It sure is a staple for our home!

Vegan Pumpkin Pie

Ingredients:

Preheat oven 350F

Crust:

1 1/2 cup graham cracker crumbs or vegan gingersnap cookie crumbs

4 tbsp vegan butter (earth balance), melted

1. Mix the graham cracker crumbs with the melted butter until it looks like wet sand. Press in to a 9" round pie dish. Bake at 350F, for 10 minutes.

Filling:

1 1/2 cup pumpkin puree

3/4 cup raw sugar

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 cup cornstarch

1 cup coconut milk, unsweetened

Directions:

1. In a mixing bowl, combine all the dry ingredients together with a whisk.

2. Add the pumpkin puree and the the coconut milk, until smooth.

3. Pour the pumpkin batter in to the cookie crust. Bake at 350F, for 60-70 minutes. Let it cool down at room temperature and then chill. Best served the next day. Let the flavors mellow overnight.

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