Roll out the pie crust and transfer it to a 9-inch deep pie pan. Crimp the edges. Chill while the oven heats.
Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
Pour pumpkin mixture into pie shell.
Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream if desired, before serving.
If the edges of the pie are getting too dark wrap small strips of foil over the edges midway through baking. You can also use this Silicone Pie Crust Shields.How do you know when pumpkin pie is ready?The pie is done when a knife tip inserted in the center comes out clean. The center must be mostly set with a little bit of jiggly.Make-Ahead: You can easily make this eggless pumpkin pie recipe a day or two ahead. Let the pie cool completely to room temperature. Then wrap it with plastic wrap. Refrigerate for up to 3 days.Store pumpkin pie covered tightly with plastic wrap in the refrigerator for up to 3 days.Freeze Pumpkin Pie:
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.LOOKING FOR MORE EGGLESS TREATS?