1 15–ounce can of pumpkin puree (not pumpkin pie filling)
1 cup coconut milk or cream (full fat)
1/2 cup maple syrup
1 tsp. vanilla
1/4 cup monk fruit sweetener
1/4 cup date sugar
1 Tbsp pumpkin pie spice
1/4 tsp. salt
3 Tbsp. of cornstarch or arrowroot powder

1 15–ounce can of pumpkin puree (not pumpkin pie filling) 1 cup coconut milk or cream (full fat) 1/2 cup maple syrup 1 tsp vanilla 1/4 cup monk fruit sweetener 1/4 cup date sugar 1 Tbsp pumpkin pie spice 1/4 tsp salt 3 Tbsp of cornstarch or arrowroot powder

Preheat oven to 350˚F.
Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as needed.
Pour the creamy pumpkin filling into the pie dish lined with the homemade crust.
Bake pie for 55-65 minutes. The pie will look all loose, wiggly, and wobbly in the center with cracks on top, but that’s totally normal. It will firm up as it cools.
Remove from the oven and let pie cool until it’s room temperature. Cover the pie with plastic wrap and let chill in the fridge for 4-6 hours. But, overnight is best.
Remove from the fridge and serve!