Ingredients

• 2 cups pumpkin puree, (450g) homemade or canned
• 1/2 teaspoon sea salt
• 1 cup coconut milk from the can, the thick creamy white portion only, (230g) *check notes on how to get it from the can
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon all spice
• 1/4 cup maple syrup, (84g)
• 1/2 cup brown sugar, cane sugar or coconut sugar, (105.3g)
• 1/4 cup cornstarch, (32g)

Instructions

1. Preheat oven to 350°F/180°C.
2. Pre-bake pie crust for 10 minutes. Set aside to cool.
3. In a large bowl, add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch. Blend together well with a whisk or in a blender or food processor until cornstarch is completely combined. Alternatively to blend out the cornstarch, mix it with the spices first, then add the wet ingredients.
4. You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
5. Pour the batter into the cooled pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
6. Remove from oven and let set and cool completely.
7. Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious whipped coconut cream. Enjoy!