1 cup homemade pumpkin puree (canned pumpkin may also be used)
1/2 cup coconut cream*
3/4 tsp. pumpkin pie spice
2 tbsp. maple syrup
1/4 cup coconut sugar
2 tbsp. coconut flour
1 tbsp. non-gmo cornstarch (tapioca or arrowroot may be substituted)
1 tsp. vanilla extract
18-20 pre-baked gluten-free pie crusts
Preheat oven to 375F
In a food processor blend together all the ingredients until smooth.
Spoon into pre-baked pie crust.
Bake for 35 minutes.
Cool and then top with whipped topping and serve.
Makes 18-20 tarts
- “Coconut cream” is the thick cream at the top of a can full-fat coconut milk. Place coconut milk in the refrigerator overnight so that the fat condenses. The condensed part is what you will be using for the pumpkin pie fill and also for the whipped topping.