Quick Pumpkin Pie
A gluten free and vegan pumpkin pie that is ready to serve in 3 hours start to finish.
- 1 can Organic pumpkin puree
- 1/4 cup Condensed sweetened coconut milk
- 1/4 cup Maple syrup
- 3 Tbsp Cornstarch
- 2 tsp pumpkin pie spice
- pinch salt
Preheat your oven to 350°F.
Blend all the ingredients using a hand mixer or food processor until creamy and smooth; roughly 3 minutes.
Pour into your pie crust. Pour into a frozen pie crust if using a premade shell.
Bake at 350°F for 60 minutes. Check at 60 minutes that the pie is no longer soupy. A crack and some jiggle are both OK. Transfer slowly to a cooling rack.
Cool for 60 minutes at room temperature and an additional 60-90 minutes in the refrigerator if you prefer to serve it cool. If you like room temperature pumpkin pie, serve it after 60-90 minutes of cooling on your cooling rack with some homemade cashew whipped cream and a sprinkle of cinnamon.