Remember, while this is considered a “whole food, plant-based” dessert, it should be enjoyed sparingly…like on Thanksgiving. Just don’t make every day Thanksgiving. Enjoy.

Pumpkin: Be sure and use fresh or canned pumpkin. Do not use pumpkin pie filling. FYI, canned is the easiest.

Easy Vegan Pie Crust: My easy vegan pie crust is the healthiest and best option for this recipe. I would not recommend using store-bought crusts as they are usually filled with processed ingredients and oil.

Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.

Cornstarch: This is a very important ingredient because it helps the pie to set up after it has cooled. You can also use arrowroot or tapioca starch as well.

Coconut Milk: You MUST use canned full fat, unsweetened coconut milk in order to get the custard consistency. Do not use something like almond or soy milk. Your pie will not set up properly and will be more like a thin pudding.

Pumpkin Pie Spice: I used my homemade pumpkin pie spice. If you don’t have all the ingredients you can simply use cinnamon.

Storing & Freezing: You can cover your pie and store in the fridge for up to a week. To freeze, wrap it in a few layers of plastic wrap and then aluminum foil to prevent freezer burn. Then store in the freezer for up to 3 months.