Thanksgiving Series: Classic Pumpkin Pie

Ingredients:

• 1 can pumpkin

• 1 can sweetened condensed coconut milk

• 1 flax “egg” (1 Tbsp flax mixed with 3 Tbsp water - let sit 5 min)

• 2 Tbsp brown sugar

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1 tsp vanilla extract

• Vegan pie crust (I found some already rolled, frozen vegan pie crusts at Whole Foods. The brand my Whole Foods had was Wholly Wholesome)

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large mixing bowl, mix together pumpkin, condensed milk, and brown sugar.

3. Add flax “egg” and mix to incorporate.

4. Add pumpkin pie spice, cinnamon, ginger, and vanilla extract, and mix until smooth.

5. Pour into uncooked pie crust and bake 45 min until a toothpick can be inserted into the middle of the pie and come out clean.

6. Let cool and serve with some dairy-free whipped cream.

7. Enjoy!