Rye Free Pumpkin Pie

Total time4 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
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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.

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