1 – 15oz can pumpkin
1 – can sweetened condensed coconut milk (11 oz, unless you can find 14oz)
1t ground cinnamon
1/2t ground ginger
1/2t ground nutmeg
1 unbaked pie crust
– use this recipe or substitute GF vanilla wafers.
– I don’t bake. 🙂
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.