Description
This recipe is for all of my fellow filling lovers. Creamy and delicious with a pie like structure, this is a must for the Thanksgiving table!
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 Tablespoon Cinnamon
- 1 Tablespoon Pumpkin Pie Spice Blend
Preparation
In a bowl, add all of the ingredients and mix together until incorporated
Preheat oven to 350ºF. Line a pie pan with parchment paper and spray with nonstick spray.
Spread filling into the pie pan and bake for 40 minutes. Take out and let cool on the counter for 30 minutes. Place in the fridge for a minimum of 1 hour. This is very important as this is when it gets really firm!
