crustless pumpkin coconut pie

Gluten Free Crustless Pumpkin Coconut Pie

photo by recipe author

Servings: 8
Preparation Time: 10 minutes active + baking time

2 cups pumpkin, cooked and pureed
2 eggs
1/2 cup coconut milk*
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
pinch salt
1/2 cup shredded coconut, toasted

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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