INGREDIENTS
1
(425g) Can Puréed Pumpkin (not pumpkin pie filling)
3/4 cup
Coconut Milk (full fat)
3/4 cup
Brown Sugar
1/4 cup
Cornstarch
1/4 cup
Date Honey or Maple Syrup
1 tsp
Vanilla Extract
3 tsp
Pumpkin Pie Spice
1/2 tsp
Salt
1
Vegan Pie Crust homemade or store-bought (must be uncooked)