COUNTDOWN TO CHRISTMAS - DAY 11 OF 30

Homemade pumpkin pie. A man clan favorite. This vegan pumpkin pie is delicious - you won't miss the dairy or eggs.

Pumpkin pie with Coconut Cream Whip

Prepare your favorite pie crust.

Filling:

2 cups puree pumpkin

1 cup full fat coconut milk

3/4 cup sugar

3 TBSP cornstarch

1/4 tsp salt

1 tsp pumpkin spice

1 tsp cinnamon

Pour into prepared, unbaked, crust and bake at 350 for 60 minutes.

It will be a little wiggly when you take it out. Let it sit until cool and then refrigerate. We had ours within 3 hours of baking and it held up fine and was delicious. It was even better the next day.

Coconut Cream Whip:

1 can full fat coconut milk, chilled

sugar to taste

1 tsp vanilla

Whip coconut milk until fluffy, add sugar and vanilla and beat until it's thick.