Pumpkin Pie Filling Recipe – 1 (15-oz) can pumpkin puree – 3/4 cup canned coconut milk – 1/2 cup brown sugar – 1/4 cup cornstarch – 1/4 cup maple syrup – 2 teaspoon pumpkin pie spice – 1 teaspoon vanilla extract – 1/2 teaspoon salt
Combine everything together in a large bowl and mix well. Pour into prepared pie crust and spread evenly.
Bake at 350F for 60 minutes, let cool, then transfer to the refrigerator to let set for at least 4 hours.
Serve with dairy-free whipped cream or a scoop of your favorite non-dairy vanilla ice cream!
Store the pie or leftovers covered in the refrigerator for 5-7 days.
Make sure to give your pie enough time to cool & set up.