Vegan Pumpkin-Coconut Pie recipe | PCC Community Markets
Silky smooth pumpkin pie can be made without eggs or dairy. This version uses condensed coconut milk instead of the traditional condensed milk.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (7-ounce) can sweetened condensed coconut milk
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 1 prepared vegan piecrust, homemade or store-bought
- Coconut flakes, for topping (optional)
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