It's pumpkin season! And I am here for it! (I am one of those) The all-things-pumpkin-between-September-and-November type people! Pumpkin pie, pumpkin smoothies, pumpkin coffee creamer, pumpkin spice lattes, pumpkin muffins!
How about you? If so, this pumpkin pie recipe is for YOU! It is my hubs favorite and a staple in our home this time of year! It's vegan and I can literally throw all things in the blender and pour the filling into (store-bought) pie crust and pop it in the oven in under 5 minutes! Yes, I actually timed myself🤣 So easy and low-calorie too!
🍁Happy F A L L y'all!🍁
Ingredients:
1 can of organic pumpkin
3/4 cup plant milk (I use soy)
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup arrowroot powder
1 tsp vanilla
1 tsp pumpkin pie spice (I get this at Trader Joe's)
1/2 tsp salt
1 organic pie crust
Directions:
Pour all the ingredients in a high-speed blender (minus the pie crust) 😉
Blend until smooth
Pour into pie crust
Bake at 350 degrees F for 50-60 minutes
Cool for 15 minutes before serving
*Delish if you add coconut cool whip on top!!
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