A holiday favourite for everyone
ingredients
1 ¾ cups pumpkin purée
¾ cup full-fat coconut milk
½ cup brown sugar
¼ cup cornstarch
¼ cup maple syrup
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp salt
1 gluten-free pie crust (such as Wholly Wholesome)
Vegan whipped cream (such as So Delicious Cocowhip, optional)
method
- Preheat your oven to 350°F (180°C). Have your unbaked 9″ pie shell ready.
- Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
- Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly.
- Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set.
- Serve plain or with coconut whipped cream.
