- 1 ready made vegan pie crust
- 2 3/4 cup pumpkin puree
- 1/4 cup maple syrup or agave
- 1/2 cup brown sugar
- 1/3 cup vegan butter
- 3 tbsp corn starch
- 2 tsp pumpkin spice
- 1/4 tsp sea salt
Pie Crust: Preheat oven to 400 degrees. Remove frozen pie crust from the freezer and allow to thaw out for 15-20 minutes. Poke holes in the bottom of the crust with a fork to enable air to escape as it bakes. Once preheated throw the crust in for about 10 minutes. This will prevent the bottom from getting soggy. Remove from heat, set aside.
Brown butter: In pan over medium heat. Cook butter until foamy 2-3 minutes. Swirl the pan, or stir the butter, often to be sure the butter is cooking evenly. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Remove from heat and set aside in another container to cool. If desired you can place in the freezer for a few minutes to cool down.
In a high powered blender throw in all the filling ingredients including the cooled butter and blend for a few minutes. Pour pumpkin pie filling into the warm pre-baked crust.
Turn down the oven to 375 and bake the pie until the center is almost set, about 50 minutes give or take. The center will be wobbly – that’s ok. One you hit 40 minutes check for doneness and if the crust is browning too much simply make a tinfoil tent over the pie to prevent burning.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. If it’s not as firm as you’d like simply place in the fridge. Top with coconut whip to serve!