Vegan Coconut Cream Pumpkin Pie

I just made vegan coconut cream pumpkin pie for the first time and im kinda in love. It's not too sweet and not to bland... it was perfect, and super easy!

THINGS YOU WILL NEED

1 1/2 cups pumpkin puree
2/3 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground allspice
2 teaspoons arrowroot powder
1/2 cup creamy thick coconut milk

Pre-baked pie crust of choice & shredded coconut

1. Preheat the oven to 350 degrees F.

2. PIE: In a food processor or mixing very good by hand, combine the pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg, allspice, arrowroot, and coconut milk cream, in batches if necessary. Process until the mixture is well combined and smooth. Pour into the prebaked pie crust, sprinkle the top with shredded coconut and nutmeg then bake for 30 minutes, or until the filling has firmed up. Let cool.

EASY AND AWESOME!