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(Paleo, Gluten-Free, Grain Free, Dairy Free)

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.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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