Ingredients
Method
- Preheat oven to 350°. Add all pumpkin pie filling ingredients to a blender and blend for about 1-2 minutes until well incorporated and creamy. Using tamper to assist in blending if necessary.
- Pour the blended filling into a pie pan prepared with pie crust of choice. Use a silicone spatula to remove remaining filling from blender. Smooth the top of the filling with spatula or the back of a spoon.
- Bake Pumpkin Pie for 35-45 minutes or until the crust is golden and the top of the pie looks dry. Let cool and then refrigerate for at least 4 hours or overnight for best results. Enjoy cold or at room temperature. Option to top with dairy-free whipped cream or ice cream.
Notes
*Chill the can of coconut cream or coconut milk in refrigerator overnight. When you open the chilled can, you will notice the coconut cream has harden and separated from the water at the bottom. You may need two cans of coconut milk. Note, light coconut milk will not work!
Be sure the pumpkin spice has all-spice in it
Will keep covered in the refrigerator up to 4-5 days or in the freezer up to 1 month.