I used condensed oat milk that available at Wholefoods. I included a picture of it in my story.
Ingredients:
1 15oz can on Pumpkin purée (not pumpkin pie filling)
1 11oz Condensed oat milk, Found this at wholefoods
2 tsp Pumpkin pie spice
2 tbsp Corn Starch
1 tsp Vanilla
1/4 C Brown sugar or granulated coconut sugar
Pinch of salt
1 Frozen pie crust I used Wholly brand it’s top 9 free and available at Wholefoods
Directions:
1. Preheat oven to 425F
2. Remove the pie crust from the freezer so it begins to defrost
3. In a mixing bowl pour all the pie filling ingredients. Beat the mixture with a hand mixer for 2-3 minutes until well combined.
4. Pour the mixture into the pie crust and bake for 15 min. Then lower the oven heat to 350F and bake another 45-50 minutes. You’ll know the pie is done when you lift the corner of the pie tray and it doesn’t budge. The center will still look liquid-like
5. Allow the pie to cool for 2 hours before cutting. Store in the refrigerator for up to 4 days
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