Vegan Pumpkin Pie

Ingredients

• 1 vegan pie crust
• 1 15-ounce can of pumpkin puree
• 1/2 cup almond milk
• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup coconut cream
• 2 tablespoons maple syrup

Directions

1. Preheat oven to 350°F.
2. Roll out the vegan pie crust and press into a 9-inch pie pan.
3. In a large bowl, combine the pumpkin puree, almond milk, coconut sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Bake in preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool.
7. In a medium bowl, combine the coconut cream and maple syrup and mix until smooth.
8. Pour the coconut cream mixture over the cooled pumpkin pie and spread evenly.
9. Chill in refrigerator for at least 1 hour before serving.

Interesting Facts

• This vegan pumpkin pie is a great way to enjoy the flavor of pumpkin without the dairy and eggs.
• Coconut cream is a great dairy-free alternative to whipped cream.
• Pumpkin is a great source of vitamin A, fiber, and potassium.