Ingredients

The following ingredients have 8 Servings
  • Pie pastry for one 9-in pie
  • 1-3/4 cups pumpkin puree (or one 15-oz can)
  • 3/4 cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 2 teaspoons vanilla extract
  • 3/4 cup milk

Instruction

  • Roll pie pastry out to fit a 9-in pie plate, transfer to plate and crimp edges. Preheat oven to 350F and set aside.
  • In a large bowl, whisk pumpkin puree, sugar, eggs pumpkin pies spice, salt, cornstarch, vanilla, and milk until smooth. Pour pumpkin filling into prepared crust.
  • Bake pumpkin pie at 350F 75-80 minutes or until a knife inserted in middle comes out clean. (if necessary, cover crust edges in foil while baking to avoid overbrowning.) Cool pumpkin pie completely on a wire cooling rack.
  • NOTE: If desired, you can make leaf cut-outs out of leftover pie crust dough and bake them separately from the pie until golden-brown---after the pie is baked, arrange the leaf cutouts on top.