A delightful twist on the classic pumpkin pie, this recipe is dairy-free and features a creamy texture with a rich pumpkin flavor.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for even baking.
In a blender, combine the pumpkin puree, almond milk, cornstarch, brown sugar, cinnamon, ginger, clove, and salt.
Blend until the mixture is completely smooth for a creamy texture.
Pour the blended mixture into the vegan pie crust, spreading it evenly.
Tap the pie dish gently on the counter to remove air bubbles.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
Check the pie by inserting a knife into the center; it should come out clean.
Allow the pie to cool completely on a wire rack before serving.
Cooling helps the filling set properly for clean slices.
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