Archive | November, 2018

Vegetarian Pumpkin Pie

21 Nov

I love making this vegetarian pumpkin pie for Thanksgiving!

Susan T's Kitchen

Delicious is the word here…a dairy and egg free pumpkin pie.  This pie is made with maple syrup and coconut milk and is oh so delicious!

Photo by: Susan T’s Kitchen

  • 1 prepared pie shell
  • 1 can puree pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 4 teaspoon canola oil
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons cornstarch
  1. Pre heat oven to 350
  2. Put prepared pie shell into a pie dish
  3. In large bowl mix pumpkin, maple syrup, coconut milk, canola oil, pumpkin pie spice, salt, and cornstarch until smooth.  Pour the filling into the prepared pie shell.
  4. Bake the pie for 60 minutes, until center is set and semi firm.
  5. Remove the pie from oven and let cool for 30 minutes on a cooling rack. 
  6. Refrigerate until set before slicing.

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