Ingredients

Gluten free pie crust

2 cups freshly pureed pumpkin (see Whole Roasted Pumpkin)

2 eggs

2 tsp pumpkin pie spice (I always use the premixed because one time I used the same measurement for cloves as cinnamon and ruined the whole pie)

1 can coconut milk (this quantity may be alittle high if the pumpkin is very moist. Depending on the moisture of the pumpkin use anywhere between 1 cup and 1 can.)

1/4 teaspoon salt

Preparation

  1. Preheat oven to 450 degrees F.
  2. Whip eggs until frothy.
  3. Beat in sugar, then spices and salt.
  4. Add pumpkin and coconut milk and beat until well blended and smooth.
  5. Pour mixture into pie shell.
  6. Bake at 450F for 10 minutes.
  7. Reduce heat to 350F and bake for 30 to 35 more minutes.