Vegan Thanksgiving: Pumpkin Pie

This is my version of pumpkin pie, only healthier and lighter. Or at least healthier than traditional pumpkin pie.

Ingredients

2 cans coconut milk (13.5 oz) 1 can pumpkin pie mix

1 cup of sugar

1 cup of water

½ cup organic cornstarch

Directions

Preheat the oven to 400F. Whisk together coconut milk, pumpkin, and sugar to a rolling boil in a pot on medium heat. On the side,

mix cornstarch, and water. Slowly add to the pumpkin mix while on heat. Whisk until it starts to thicken. Take off heat. Take pie crust out and roll to pie plate size. Lay the crust into a pie tray, and pour pie mixture into the crust and bake.