Dairy Free Pumpkin Pie
1 Can of Libby's Pure Pumpkin ( 15 Oz ) or Cooked, Mushed Pumpkin
2/3 Cups of Coconut Sugar or for a sugar free version you can use 1/2 Cup of THM Gentle Sweet with 2 tbsp of THM Super Sweet Blend
2 tsp of Cinnamon
1 tsp of Cloves
2 Large Eggs or 3 Medium Eggs
1 1/2 Cups of Full Fat Coconut Milk
1 Unbaked 9 Inch Round Dish Pie ( I like to use my gluten free crust for this pie )
Whipped Cream or Coconut Whipped Cream for topping
1 Preheat oven to 425°F.
2 Mix all the ingredients together with a hand mixer.
3 Bake for 15 minutes. Reduce heat to 350°F and bake for another 40 to 50 minutes.