Ingredients
The following ingredients have 64 Servings
- 1 Unbaked 9-Inch Gluten-Free Vegan Pie Crust (Homemade or Store-Bought)
- 2 1/2 Cups Pure Pumpkin Puree
- 1/2 Cup Full-Fat Unsweetened Coconut Milk
- 1/2 Cup Light Brown Sugar Sweetener (use your preferred light brown sugar)
- 2 TB Granulated Sweetener (use your preferred granulated sugar)
- 4 TB Cornstarch or Arrowroot Starch
- 1 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Instruction
- Prep the pie crust in a 9-inch pie dish by parbaking the crust at 425°F for 10 minutes while your prep the pie filling. If using a store-bought pie crust, follow the instructions given. Once the crust has parbaked, reduce the oven heat to 350°F.
- Make the pumpkin filling by combining all ingredients into a food processor or blender. Thoroughly blend the filling together until it is completely smooth with no lumps and everything is combined.
- Pour the filling into the parbaked pie crust and bake the pumpkin pie at 350°F for 60 minutes.
- Remove the pie from the oven and allow it to cool, undisturbed, on the counter at room temperature before moving the pie to the fridge to cool completely and set.
- Only cut the pie once it has been completely chilled, allowing the filling to thicken and hold together.