Vegan Pumpkin Pie

Vegan Pumpkin Pie

1 3/4 cup of pumpkin pie filling or pumpkin filling

1/2 cup of brown sugar

3/4 cup of coconut milk

1/4 cup of cornstarch

1/4 cup of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of cinnamon

2 teaspoons of pumpkin pie spice

1/2 teaspoon Himalayan pink salt

graham cracker pie crust

Directions : 

1. Pre-heat oven to 350 degrees F.
2. Add all ingredients to a blender and mix well.  Scrape the sides of the blender with a spatula.
3. Pour mixture into a graham cracker pie crust.
4. Bake for 60 minutes.  Allow to cool for 10 minutes.
5. Chill pie for 4 hours before serving.

Coconut Whipped Cream

1 can of coconut milk, chilled in the refridgerator

1 tablespoon of maple syrup

1 teaspoon of vanilla extract

1/4 teaspoon of cinnamon

Directions : 

1. After chilling the can of coconut milk, scoop out the cream on the top of the can into a medium sized mixing bowl.
2. Add all other ingredients to the bowl.
3. Using a hand mixer, mix all ingredients together until whipped and fluffy.
4. Serve immediately.

Enjoy!

Vegan Food Flip