Vegan Pumpkin Pie

Ingredients

• 1 15-ounce can pure pumpkin (like Libby's 100% Pure Canned Pumpkin)
• 1 11-ounce can sweetened condensed coconut milk (see Notes)
• 4 tablespoons arrowroot powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 prepared vegan pie crust (store-bought or homemade)

Steps

1. 1

   Preheat oven to 400° Fahrenheit. Roll out pie crust and fit it into 9-inch round pie plate. Crimp edges and place in refrigerator to chill while oven preheats.

2. 2

   In large bowl, whisk together pumpkin, condensed coconut milk, arrowroot powder, pumpkin pie spice, and salt, until well combined. Pour pie filling into pie crust shell.

3. 3

   Place pie in preheated oven. Bake 15 minutes at 400° Fahrenheit, then reduce temperature to 350° Fahrenheit. Bake at 350°F for 30 to 40 minutes, or until knife inserted in center of pie comes out clean.

4. 4

   Remove pie plate from oven and place on wire cooling rack. Let pie cool at room temperature for 3 to 4 hours, then serve or refrigerate until ready to serve.