This recipe is for all my filling-loving friends. Creamy and delicious with a pie-like structure, it’s a must-have for the Thanksgiving table!
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 15 ounces, weight Pumpkin puree
- ¼ cups Milk, dairy or non-dairy
- ⅓ cups coconut sugar
- 1 Egg
- ⅛ cups Cornstarch
- 2 teaspoons Vanilla extract
- ¼ teaspoons Sea salt
- 1 tbsp Cinnamon
- 1 tbsp Pumpkin Pie Spice Blend
Preparation
In a bowl, add all the ingredients and mix until incorporated
Preheat the oven to 350ºF. Line a pie pan with parchment paper and spray with nonstick spray.
Spread the filling in the pie pan and bake for 40 minutes. Take out and let cool on the counter for 30 minutes. Place in the refrigerator for at least 1 hour. This is very important because this is when it gets really firm!
