1 recipe gluten-free pie crust, baked and cooled (crumb, allergen-free or classic.)

1¾ cups coconut milk, divided

¾ cup granulated sugar

4 Tbsp cornstarch

Pumpkin pie spice (see below)

½ tsp salt

1 can (15oz / 400mL) pumpkin

Pumpkin pie spice

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

⅛ tsp ground cloves or allspice

In a medium saucepan, combine 1½ cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.

In a small bowl, whisk together cornstarch and remaining ¼ cup coconut milk. Whisk cornstarch mixture into coconut-sugar mixture.

Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine.

Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.

Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.


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Posted by: ghost21 on Category: Bakery

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