Pumpkin Puree Coconut Milk Cinnamon Ground Ginger All Spice Maple Syrup Brown Sugar Cornstarch Sea Salt Gluten-Free Pie Crust
Pre-bake your pie crust for 10 minutes, then set it aside. Blend all pumpkin pie filling ingredients until cornstarch is completely combined.
Let the filling rest for an hour to allow the ingredients to completely blend together, then pour the batter into the cooled pie crust.
Bake for 60 minutes, then allow to set in the fridge for at least 4 to 6 hours, ideally overnight. Dollop with delicious whipped coconut cream.