• 1 rond de pâte brisée pur beurre Cool&Simple

• 796mL de purée de citrouille en conserve

• 60mL (¼ tasse) sirop d’érable

• 60mL (¼ tasse) de sucre de canne ou cassonade

• 80mL (1/3 tasse) de lait ou lait végétal non sucré

• 15mL (1 c. à soupe) d’huile végétale

• 40mL (2 ½ c. à soupe) de fécule de maïs

• 10mL (2 tsp) de mélange d’épices à citrouille (ou un mélange de cannelle, muscade, clou de girofle et gingembre)

• 1mL (¼ c. à thé) de sel

1. Defrost shortcrust pastry beforehand according to package directions.

2. Preheat the oven to 350F and place the rack at the bottom of the oven.

3. Line a 12-inch pie dish with the pastry crust and pinch the edges to form the crust. Set aside in the refrigerator.

4. In a blender, place all the other ingredients and reduce to a smooth puree.

5. Pour the pumpkin filling into the pie shell and smooth the top with a spatula or spoon.

6. Bake for 60-65 minutes or until crust is golden brown. The filling will be cracked and not quite taken.

7. Let cool to room temperature, then refrigerate for at least 4-6 hours to let it set.

8. Serve with a scoop of vanilla ice cream or a spoonful of vanilla bean whipped cream.

9. Bon appétit!