Crust Graham crackers brown sugar vegan butter cinnamon
©Kirsten Nunez
Filling pumpkin coconut milk brown sugar cornstarch spices vanilla
Combine all the crust ingredients in a large bowl, and stir until the ingredients feel like wet sand. It should stick together, but it should also be crumbly.
©Kirsten Nunez
Transfer the mixture to a greased pie dish and press into a compact, even layer. Bake for 7 to 8 minutes or until lightly golden brown.
©Kirsten Nunez
Combine all the filling ingredients in a food processor and pulse until combined. You can also mix by hand, but a food processor is ideal for achieving a very smooth consistency.
©Kirsten Nunez
Transfer the mixture into the pie dish and bake for 40 to 50 minutes or until jiggly. Cool the pie until it reaches room temperature, then chill in the refrigerator for 4 to 6 hours.
©Kirsten Nunez