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1 1/2 c. pumpkin puree (canned or fresh) 3 eggs 1/2 c. canned coconut milk (full fat is best) 1/2 c. maple syrup 1 tsp. vanilla 1 1/2 tsp. pumpkin pie spice 1/4 tsp. salt cinnamon to dust the top of pie before putting in oven pie crust, pre-prepared or homemade Add all ingredients to a high-speed blender or food processor (or use immersion blender). Blend until smooth and creamy, and all ingredients are thoroughly mixed. Pour pumpkin filling into pie crust. (You can use gluten-free or regular pie crust!) Bake at 350 degrees for 45-60 minutes or until pie is set. Allow pie to cool at room temperature and then chill for 2 hours before serving. Enjoy!! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |