INGREDIENTS
1 15 ounce can
sweet potato puree
1/4 cup
pure maple syrup
1/4 cup
coconut sugar
1/4 cup
unsweetened full-fat coconut milk
3 tbsp
cornstarch or arrowroot powder
1 tsp
cinnamon
1/4 tsp
sea salt
1 tbsp
vegan butter (I like Miyokos)
1
and 1/2 cups chopped pecans
1/2 cup
coconut sugar
1/4 cup
pure maple syrup
1/2 cup
unsweetened full-fat coconut milk
1 tsp
vanilla extract
2 tbsp
corn starch
1/4 tsp
sea salt
1
prepared pie crust, uncooked*