Vegan pumpkin pie

As you can tell pumpkin is by far one of my favorite foods, not only is it amazingly good for you but it also add's so much taste to foods and makes the best snack for when your craving sweets yet trying to stay healthy. 
This pumpkin pie I made for Christmas, I will have a Christmas Vlog coming soon. 
I hope everyone had a happy holidays and a great new year. I am going to New York for new years to see the ball drop. If you so happen to be going to New York City to see the ball drop also, let me know. 
Also if you want to make this a gluten free recipe just change the crust to a gluten free crust to make it even better!

VEGAN PUMPKIN PIE 

Ingredients

15 oz. can organic pumpkin. (not pumpkin pie filling)

1 cup coconut milk

1/3 maple syrup

2 tbs. brown sugar

1 tbs pumpkin pie spice 

3 tbs Himalayan pink salt

1 teaspoon vanilla extract

Prepared and par-baked almond flour pie crust

1 Tbs Chia seeds

Coconut milk whipped cream ( found at Trader Joe's)

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. In a mixing bowl, mix together the pumpkin, coconut milk, syrup, brown sugar, pumpkin spice, corn starch, salt, and also vanilla until well mixed. Then pour into the par-baked pie crust and transfer to the oven. Bake for 35-45 minutes. Also cover the crust edges with foil if it is getting to dark.

Do not worry if the filling still jiggles a bit, it will st while it cools overnight. 

3. Take out from oven and let the pie cool completely. Let sit in refrigerator to set up over night. Serve chilled with dairy free coconut whipped cream.