Gluten-Free Crustless Pumpkin Coconut Pie

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.)