If you already have a pie crust to use and you just need the filling for your delicious pumpkin pie, here it is!
3 cups Pumpkin Puree (I used the full can of E.D. Smith, 796 mL)
1/4 – 1/2 cup Maple Syrup (depending on how sweet you like your pumpkin pie – adjust to your liking)
1/4 cup Coconut Sugar
1/3 cup Almond Milk (I used the unsweetened kind)
1 TBSP Coconut Oil
3 TBSP Arrowroot Starch
2 tsp Pumpkin Pie Spice
Pinch of salt
Coconut Whipped Cream
An easy way of making it is simply by taking a can of coconut milk and chill it for a few hours. Then take out the solid coconut milk from the top and place it into a bowl and add as much maple syrup as you’d like to your sweetness levels. I used about 5-6 TBSP. Then use an electric hand mixer and mix it until small peaks form in the cream. Chill and add to the top of your pie!
Directions for the Pie Filling:
- Preheat oven to 350 F.
- Place all of the above ingredients into a food processor, then mix the ingredients together until smooth. You may need to scrape down the sides to get it all in.
- Put the pumpkin pie filling into your pie shell being sure to not over fill it. This recipe should fit a regular sized pie shell perfectly.
- Now it’s time to bake your pie! Place it in the oven for 60-65 min or until the top of the pie is golden brown.