Pumpkin Pie Filling | Vegan & Gluten Free

If you already have a pie crust to use and you just need the filling for your delicious pumpkin pie, here it is!

Ingredients:

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

Optional:

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:

  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. 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.

Enjoy!

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