1(9 inch)Unbaked Pie Shell(store-bought or homemade)
1 3/4Cups100% Pure Pumpkin(NOT pumpkin pie filling)
3/4CupFull-fat Coconut Milk(shake can before measuring)
1 1/2tspPumpkin Pie Spice
Preheat oven to 350F. Prepare a 9" pie pan with the unbaked pie shell.
In a blender or large mixing bowl, add the pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, ground cloves, and salt. Blend until completely smooth.
Pour the mixture into the unbaked pie shell and use a silicone spatula to evenly smooth out the filling. Bake for 60-70 minutes or until the center slightly jiggles and the edges begin to form small cracks.
Let cool at room temperature for at least one hour, and then chill uncovered in the fridge for at least 6 hours (or up to 48 hours) to completely set.
High altitude: no adjustments needed.Gluten-free: Use a gluten-free pie crust alternative and swap the cornstarch for an equal amount of arrowroot starch.
Keyword Creamy Pumpkin Pie, Easy Pumpkin Pie, Pumpkin Pie