Eosinophilic Esophagitis Friendly Vegan Pumpkin Pie
Total time3 hr 20 min
Prep time20 min
Cook time1 hr
4.8(28)
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Learn more →Ingredients
8 servings
For the crust
- 1 vegan pie crust (9-inch), unbaked
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine salt
- 1 tsp vanilla extract
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Press or roll the vegan pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth with no cornstarch lumps visible.
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