Eggless Pumpkin Pie

eggless pumpkin pie

This Easy, Eggless Pumpkin Pie is rich, smooth and spiced!

Makes 8 servings.

Ingredients

  • Vegan pie crust for one 9″ pie

Pie Filling:

  • 1 neat egg, prepared according to package instructions
  • 14 oz. can pumpkin puree (not pumpkin pie filling)
  • ¾ cup full fat canned coconut milk
  • ½ cup brown sugar
  • ¼ cup cornstarch
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon fresh grated nutmeg
  • Pinch of salt

Topping:

  • Vegan whipped cream for topping, optional

Directions

  1. Preheat the oven to 350 degrees.
  2. Line and grease pan, then add pie crust.
  3. With an electric or stand mixer, combine all the ingredients at the same time and mix well for 2 minutes.
  4. Pour the mixture into the pie crust.
  5. Bake at 350° for about 50 minutes or until the center of the pie is almost set.
  6. Refrigerate for 3 hours before serving.
  7. Add vegan whipped cream to the top of each piece, if desired.

Enjoy!

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