Vegan Pecan Bourbon Pumpkin Pie

• 1 whole Pie Crust (Vegan)
• 15 ounces, weight Canned Pumpkin Pie Puree
• 1/2 cups Organic Brown Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 2-1/2 Tablespoons Cornstarch
• 1 Tablespoon Bourbon
• 1/3 cups Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• FOR THE PECAN TOPPING:
• 3 Tablespoons Molasses
• 1 Tablespoon Vegan Butter
• 1 Tablespoon Brown Sugar
• 2 cups Pecan Halves

1. Preheat oven to 37F. Prepare pie crust.
2. In a large bowl, combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir in cornstarch until combined well.
3. Add bourbon to the almond milk. Stir the almond milk-bourbon-mixture and vanilla into the pumpkin mixture.
4. Pour pumpkin mixture into pie crust. Bake 35 minutes or until edges puff and center is almost set.
5. Meanwhile, for the pecan topping, in a small sauce pan combine molasses, vegan butter, and brown sugar. Cook and stir over low flame until sugar is dissolved and butter is melted. Stir in pecans.
6. After the timer for the pie goes off, spoon pecan mixture as a layer on top of the pie, and bake an additional 10 minutes. Let cool completely then chill for 2 hours (best if refrigerated overnight).

pie crust, brown sugar, pie spice, ubc, cornstarch, bourbon, milk, vanilla, pecan, molasses, butter, brown sugar, pecan halves

Taken from tastykitchen.com/recipes/holidays/vegan-pecan-bourbon-pumpkin-pie/ (may not work)