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Gluten-Free Crustless Pumpkin Coconut Pie
Servings: 8
Preparation Time: 10 minutes active, plus baking time
Ingredients:
- 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
Directions:
Preheat oven to 350 degrees 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.
Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photos here!
Homemade, Fresh Coconut Milk
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
