Sunflower Butter Pumpkin Pie

Nothing says autumn quite like a warm, spiced pumpkin pie—and we’ve given it a deliciously allergy friendly twist! This Sunflower Butter Pumpkin Pie combines the creamy richness of pumpkin with Free2b’s indulgent Chocolate Sunflower Butter Sun Cups for a pie that’s as satisfying as it is safe for those with food allergies. With simple ingredients and straightforward steps, this pie is perfect for any festive gathering. Let’s get baking!

Ingredients

• 1 store-bought gluten-free pie crust (or homemade)
• 1 (15 oz) can pumpkin puree
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/3 cup maple syrup
• 2 tbsp cornstarch (or arrowroot powder)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Dairy-free whipped topping, for serving
• 6 Free2b Chocolate Sunflower Butter Sun Cups

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the filling: In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk until the mixture is smooth and creamy.
3. Assemble the pie: Pour the pumpkin mixture into the gluten-free pie crust, spreading it evenly.
4. Bake: Place the pie on the center rack of the oven and bake for 50-60 minutes, or until the filling is set and the edges are lightly golden.
5. Cool: Let the pie cool completely before serving.
6. Garnish: Chop Free2b Sunflower Butter Sun Cups and sprinkle over the top. Add a dollop of dairy-free whipped topping to each slice and enjoy!