Thursday, November 27, 2014

Pumpkin Pie (gluten free, naturally sweetened)

1 can pumpkin
1/2 cup coconut milk
1/3 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, beaten

1. Preheat oven to 350 degrees.

2. Combine all ingredients except eggs in a large mixing bowl.  Mix well.  (I use a stick blender.)

3. Then add beaten eggs and incorportate.  

4. Pour into a pre-cooked pie crust, smooth with a spatula and bake for 55-60 minutes until a toothpick comes out clean. 

Servings: 8
Yield: 1 pie 

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