Vegan Pumpkin Pie

Vegan Pumpkin Pie


1 prepared pie crust of your choice

1 can organic pumpkin puree or 4 C roasted fresh pumpkin

¾ C organic coconut palm sugar

1C coconut milk creamer

¼ C cornstarch

1 T egg replacer mixed with ¼ C water (See our handy conversion list for egg replacements here)

1 t vanilla

1 t cinnamon

½ t salt

½ t ginger

¼ t cloves


  1. Combine cornstarch with a small amount of water and stir to dissolve.
  2. Mix the rest of ingredients until smooth.
  3. Add in cornstarch mixture and pour into crust.
  4.  Bake at 350° for 1 hour, or until knife inserted into the center comes out clean.
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