A vegan pumpkin pie recipe made with chickpea flour as a replacement for eggs. The richest and creamiest pumpkin pie you will ever eat!
Preheat your oven to 350°F (177°C).
While the crust is baking, add the pumpkin, coconut milk, brown sugar, pie spice, vanilla, and salt to the blender and blend for about 30 seconds.
Add the chickpea flour and blend again for about 30 seconds until it is all incorporated. (Don't taste it after this! Chickpea flour tastes horrible until it's fully cooked).
Pour the filling into the pie crust that has been baked for 10 minutes.
Bake the pie at 350°F (177°C) for 1 hour and 15 minutes. (The top of the pie should look slightly dry, and there may be small cracks at the sides of the pie.
Allow cooling at room temperature for 1-hour then place in the fridge for a minimum of 3 more hours before cutting. It will be best if it is allowed to set in the refrigerator overnight.