Rye Free Vegan Pumpkin Pie

Total time3 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

8 servings

For the crust

1 vegan pie crust (9-inch), unbaked
Kroger Frozen Deep Dish Pie Crust Kinnikinnick Gluten Free Pie Crusts
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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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