Vegan Pumpkin Pie

Pumpkin Spice szn is upon us and we literally cannot help ourselves from going ALL. OUT. Get ready for all the Pumpkin Spice june content, featuring our seasonal flavor Pumpkin Spice…duh! You can find this new flavor at your local Sprouts or HEB for a limited time (reference our store finder). Plus, it can be used in so much more than just a parfait! Here we have a dreamy Pumpkin Pie with june inside and outside of the pie, more IS more. We hope this is a hit for your hosting szn.

WHAT YOU’LL NEED FOR THE PUMPKIN PIE

• 1 ¾ cups pumpkin purée (1, 14 oz can)
• ¾ cup Pumpkin Spice cocojune yogurt 
• ½ cup brown sugar
• ¼ cup cornstarch
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 tsp teaspoon ground cinnamon
• ½ tsp nutmeg 
• ½ tsp ginger 
• ½ teaspoon salt

STEPS TO DELICIOUSNESS

1. Preheat oven to 350° F
2. Combine all ingredients in a blender or with a whisk in a medium bowl until smooth. 
3. Pour filling into pie crust, use spatula or back of a spoon to smooth out top. 
4. Bake for 60 minutes. Let it cool in the fridge for a minimum of 4 hrs or overnight. 
5. With a hand mixer whip up some cocojune Pumpkin Spice yogurt for the topping and a dash of cinnamon.