Ingredients 

  • 1-15 ounce can of pumpkin puree
  • 3/4 cup of coconut milk
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1/4 cup cornstarch 
  • 1 tablespoon vanilla extract 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 batch of gluten-free vegan crust (if you want to make your crust use the other recipe to make one).

Instructions 

Preheat oven to 350 degrees F. In a high-speed blender, add pumpkin puree, coconut milk, coconut sugar, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, cloves, and salt. Blend (or whisk) until smooth. 

Pour filling into the unbaked pie crust and smooth the top with a spoon. Bake for 50-69 minutes until the crust is golden brown and the top is firm. Remove from oven and allow to cool and set for about 1 hour. Then place in refrigerator to finish cooling and completely set. I prefer overnight. 

Serve with coconut whipped cream.