Pumpkin Pie: always a crowd-pleaser. Here is the recipe for the easiest and tastiest dairy-free pumpkin pie on the planet, with a new take on pumpkin pie crust that is crunchier and richer.

Prep Time: 15 min Cook Time: 35 min Total Time: 5 hours
Servings: 8

Ingredients for Dairy-Free Pumpkin Pie 

CRUST:
– 3 cups of bran flakes
– ¼ cup of sugar
– 2 teaspoons of pumpkin pie spice
– ½ teaspoon of cinnamon
– ⅓ cup of vegan butter melted
– Pinch of salt

FILLING:
– 15 oz can of pumpkin (not pie filling)
– ¾ cup of full-fat coconut milk (stir well before measuring)
– ½ cup of brown sugar
– ¼ cup of cornstarch
– ¼ cup maple syrup (cut this in half if watching sugar)
– 2 teaspoons of pumpkin pie spice
– ½ teaspoon of cinnamon

Instructions
1. Preheat oven to 350 degrees F
2. Put all filling ingredients in a blender and blend well.
3. Turn bran flakes into crumbs with a mixer
4. Put all crust ingredients in a bowl and mix thoroughly
5. Thin out the crust until it covers all sides and bottom of a pie pan
6. Fill with filling
7. Bake for 35 minutes
8. Let the dairy-free pumpkin pie rest for 4-5 hours and up to 24 hours
9. Option to top with vegan coconut whipped cream

*Source: Elysabeth Alfano

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