Updated: Oct 26, 2018
1 3/4 cups pumpkin 3/4 cup full-fat coconut milk 1/2 cup brown sugar 1/4 cup cornstarch 1/4 cup maple syrup 1 teaspoon vanilla extract 2 tsp pumpkin spice seasoning 1/2 tsp cinnamon 1 whole wheat vegan pie crust Rice or coconut whipped cream
Heat oven to 350 degrees. Combine all the ingredients but the pie crust and whipped cream together in a bowl and mix well. Pour the pumpkin pie mixture into the frozen pie crust. If you have an extra pie crust take a Texas shaped cookie cutter and cut out a shape from the pie crust. Place the Texas shape in the middle of the pie. Put the pie on a cookie sheet (In case any of the filling spill out). Bake for 1 hour to 1 hour and 20 minutes (depending on how hot your oven really gets).
Pull the pie out when the filling is no longer watery and the pie filling won't spill. Refrigerate the pie for at least four hours before serving. Once the pie has been properly refrigerated dollop the whipped cream on top or allow your guests to add their own whipped cream.