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Living Healthy Pumpkin Pie

This recipe is the perfect dessert for any occasion. Don't keep it shelved for Thanks Giving, this recipe should be shared all year with everyone, vegan or otherwise. I made one or two small adjustments from the original recipe found on jessicainthekitchen.com. I opted for pre-made graham cracker crusts and pre-mixed spices for the sake of saving time.

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Servings: 8

Prep Time: 00:05

Cook Time: 01:00

Dry Ingredients

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 c corn starch

1/2 c cane sugar

Wet Ingredients

15 oz pumpkin pie puree

1 c coconut cream (use the solid white portion of a refrigerated 15 oz can of full fat coconut milk)

1/4 c maple syrup

Crust

1 9oz pre-made graham cracker crust

Preparation

1Prep: chill canned coconut milk for at least an hour to aid in a clean separation of coconut cream and coconut water.

2Preheat oven to 350 degrees F

3Blend all dry ingredients together in a large mixing bowl. Add all wet ingredients and wisk well. Pour filling into pre-made 9 oz graham cracker crust. Bake for one hour.

4Remove from oven and let cool. Chill for at least 4 hours for best results.

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