1-15oz. can pumpkin puree
1 1⁄2 cup almond milk
1⁄2 cup dark brown sugar
1/3 cup white sugar
1⁄2 tsp. salt
4 tbsp. cornstarch
2 tsp. cinnamon
1 tsp. ginger
1⁄4 tsp. nutmeg
1⁄4 tsp. ground cloves
1⁄2 tsp. lemon zest
1 vegan graham cracker piecrust


Preheat oven to 425°.


In a large bowl, combine all ingredients, beating until everything is very well mixed. Pour the filling into the piecrust. Bake for 15 minutes. Lower the temperature to 350° and bake an additional 45-55 minutes, until the knife inserted comes out clean. Allow to cool on a wire rack for two hours. Serve and Enjoy!

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