Easy Dairy-Free Pumpkin Pie

Baking Tips

Baking in a small kitchen can get complicated, but over the last few years of full-time RV living I’ve learned some tricks that can make it simpler.

• I buy pre-made pie crust and don’t have to worry about rolling it out on my tiny counter.
• I use my Vitamix Blender to mix the ingredients so I don’t need a separate mixer.
• I have a baking stone in my propane oven to keep the bottom of the pie from burning.

Ingredients

• 1 – 14oz can of pumpkin (not pie filling)
• ¾ cup full-fat coconut milk (from a can, not the carton)
• ½ cup brown sugar
• ¼ cup cornstarch
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons Pumpkin Pie Spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 – 9” store bought vegan pie crust
• Vegan Coconut Whipped Cream

Instructions

1. Preheat your oven to 350F (180C).
2. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
3. Pour the pumpkin mixture into the uncooked 9″ pie crust. Use a spatula to spread the pumpkin evenly. For best results let it chill in the refrigerator overnight.
4. Bake for 60 minutes. Remove it from the oven. The edges might be slightly cracked and the middle will still look wobbly.
5. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.

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For other great fall recipes and ideas, visit the We are Pinnable Link Party by clicking the image below.

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