Pumpkin Pie with Coconut Milk
- 15 oz. canned pumpkin (not canned pumpkin pie mix, just plain pumpkin) or fresh pumpkin roasted and pureed
- 1 9-inch gluten free pastry crust or a pecan crust (pecans, honey and butter) See recipe for Gluten free pie crust at: http://www.allergyfreealaska.com/2013/11/04/perfect-gluten-free-pie-crust-pastry-vegan/
- 2 Tablespoons arrowroot powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1 tsp salt
- 1 tbsp melted butter
- 3 eggs
- 3/4 cup honey
- 1 cup coconut milk.
Prick the crust with a fork in several places and bake at 450 for 10 minutes.
Mix the filling ingredients in a blender and pour into the slightly baked crust.
Bake for 45-50 minutes at 350 degrees. A knife inserted in the center should come out clean.
Note: Be sure your spices are gluten free. This is a recipe you can play with to get just the way you like it.