Ingredients
1 unbaked pie crust (homemade or store-bought)
3/4 cup ( 150 g) granulated sugar
2 teaspoons pumpkin pie spice
3 tablespoons (30 g) tapioca flour (see notes)
15 oz (425 g) 100% Pure Pumpkin
12 oz (354 ml) Evaporated Milk
Pumpkin spice
1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
Eggless Pumpkin Filling:
- Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated milk to the jar of the blender and blend until smooth, 1 – 2 minutes.
- Pour pumpkin mixture into pie shell.
Bake:
- Bake for 15 minutes at 200’c. Reduce temperature to 350º F (180º C); bake for 40 – 50 minutes or until the filling is darker and slightly puffed and the crust is starting to brown. NOTE: A small part of the center will be wobbly with a little bit of jiggly. Meaning, when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
- Cool on a wire rack for 2 hours.
- Serve immediately or refrigerate. Top with whipped cream if desired, before serving.
STORING: Store pumpkin pie covered tightly with plastic wrap in the refrigerator for up to 3 days. FREEZING:
- Let the pie cool completely to room temperature.
- Then wrap it with two layers of plastic wrap and then a layer or two of aluminum foil. Wrap it tightly to prevent freezing burn. Freeze for up to 2 months.
To defrost, let the pie defrost slowly, for several hours, or overnight in the refrigerator.