- 1 1/2 cups pumpkin puree
- 3/4 cup dark brown sugar packed
- 1/4 cup cornstarch
- 2 1/4 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 cup dairy-free half-and-half
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 9-inch unbaked pie crust
Preheat the oven to 350°F. Set an oven rack to the lower third of the oven.
In a large mixing bowl, use an electric mixer on low speed to combine the pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, and salt.
Mix or whisk in the half-and-half, maple syrup, and, vanilla extract until thoroughly combined. Adjust pumpkin spice as needed. Pour the entire mixture into the pie shell.
Bake in the preheated oven for 1 hour, or until the center of the pie is set. (The center will be slightly firm and no longer jiggle like a liquid.)
Cool completely on a wire rack then slice and serve.
Calories: 277kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 151mg | Potassium: 210mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7258IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg