This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.
1 (15 oz.) can pumpkin (not pumpkin pie filling)
1 cup coconut milk
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
3 tablespoons organic corn starch
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell
dairy free whipped cream, for serving