Vegan Pumpkin Pie

Ingredients

For the crust:

• Use either my gluten free pie crust recipe

OR

• use your favorite pie crust recipe

• a store bought one to speed up the process

For the filling:

1 15oz. can pumpkin puree

2 flax eggs ( for TWO eggs combine 2 tbsp ground flaxseed with 5 tbsp water and let sit for 10-15 min until thickened to egg-like consistency)

1/4 cup good quality maple syrup

1/3 cup coconut sugar

3 tbsp cornstarch or tapioca starch

3/4 cup full fat coconut milk from the can

2 1/4 tsp pumpkin spice mix

1 tsp vanilla

pinch of salt

Method:

1. Preheat oven to 350F.

2. Add all of the ingredients to a blender or food processor and combine until smooth.

3. Pour into prepared pie crust and bake for 55-65 minutes.

4. Allow to cool completely and then transfer to the fridge for a minimum of 3 hours.

5. Serve with a dollop of whipped cream (coconut whipped cream if vegan) or greek/icelandic yogurt. Dust a bit of cinnamon on top and enjoy :)

*Store in the fridge covered with a plate.