Mushroom Free Pumpkin Pie
Total time4 hr 20 min
Prep time20 min
Cook time1 hr
4.8(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 unbaked 9-inch pie crust
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- whipped cream or dairy free whipped topping, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!