2/3cupgranulated sugarI used coconut sugar, which adds a nice caramel note
2tbspmaple syrup or other liquid sweetener
2tbsparrowroot starchor cornstarch or tapioca flour
1tbspcashew butteralmond butter, or other nut/seed butter (optional)*
2tsppumpkin pie spice
1tspvanilla extract
1/2tspsalt
Instructions
Pre-bake your pie crust or prepare according to directions.
Once the piecrust is ready, make sure your of your oven has preheated to 350°F while you prepare the pie filling
In a high-speed blender or food processor add all of your ingredients and blend until completely smooth. Taste the filling, and add additional sweetener or spices as needed.
Transfer the pie filling into your pie shell, and bake at 350° for about 35-40 to minutes, or until the top is lightly golden brown and the filling is set. Use a toothpick to check whether the center is cooked through.
Remove the pie from oven, and allow to cool for at least an hour to allow the filling to set further. You can chill it in the refrigerator to speed up the cooling as well.
Notes
You can use store bought pie crust of choice (do read the labels as many are accidentally vegan friendly), or use your favourite pie crust recipe. I really like this crust recipe from From My Bowl.
This recipe was modified as of October 2020--I reduced the maple syrup from 1/4 cup to 2 tbsp, and included an optional 1 tbsp of nut/seed butter as I found it helped with the overall texture of the pie.