Pumpkin Pie Filling for Everyone! (Dairy-free, Vegan)
AuthorJohnna
Ingredients
1cupcanned pumpkin puree(not pumpkin pie filling)
1/4cuptapioca starch
1/3cupcoconut sugar
1teaspoonpumpkin pie spice (recipes to make your own here
1/4teaspoonsea salt
1 2/3cupshemp milk(unsweetened, unflavored or homemade)
1teaspoonvanilla bean paste or vanilla extract
Instructions
Have pre-baked pie crust ready to go. If you are using my Perfect Pie Crust, bake one 8" or 9" pie crust at 350 degrees for 12-15 minutes until lightly browned.
Whisk dry ingredients together in a medium saucepan.
Add pumpkin and mix together well.
Next stir in milk. You can whisk well at this point before heating to make sure there are no clumps of the dry ingredients.
Place pan over medium heat, cooking to a low simmering bubble. (Not quite to a boil, you don't want to boil this as it would be like bubbling lava.) Stir occasionally.
Turn heat down to low and begin to stir frequently. Mixture will begin to thicken. Continue cooking over low until mixture is very thick and pudding-like. Instead of dripping from your spoon or whisk, it needs to come off in large, thick ribbons.
Remove from heat and stir in vanilla.
Allow to cool for 5-7 minutes. Pour into pre-baked pie crust. Allow to cool to room temperature before serving. Store in refrigerator.
It's important to have your pie crust ready for the filling. Otherwise the filling will develop a skin, just like any homemade pudding or custard type filling does. If you cannot immediately fill a crust with the filling, you may press parchment paper flat across the surface of the filling until ready to use.