Preheat the oven to 180C/350F. Prepare your pie crust and set aside.
Place all ingredients in a saucepan and stir well, ensuring the cornflour has dissolved completely. Place over medium heat and stir continuously, until thickened and gently bubbling.
Use a stick or hand mixer to blend everything together, until smooth and creamy. Allow the filling to cool slightly, before transferring to the pie crust.
Place the pie in the oven and bake in the oven for around 40 minutes, until the pastry is golden brown.
Allow the pie to cool completely before refrigerating for at least an hour, to firm up.
Notes
For a healthy crustless pumpkin pie, you can omit the crust and bake it in a glass baking dish. * Wholefoods and Trader Joe's have delicious and dairy free pie crusts.TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place slices of the pumpkin pie in a shallow container and store it in the freezer for up to 6 months.