Gluten and Dairy Free Pumpkin Pie

This pie filling recipe will make two pies. If you are using the Wholly Gluten Free Crust it comes with two crusts and the pie filling splits perfectly!

All ingredients needed:

• Gluten Free Crust (one or two)

• 1 15oz can Pumpkin Pie puree

• 1 13.5oz can Coconut Milk

• 1\2 tablespoon Ground Cinnamon

• 1\4 teaspoon Ground Clovers

• 1\2 tablespoon Ground Ginger

• Two eggs

• Dash Salt

Instructions:

1. Preheat oven to 450

2. In a large bowl, mix together whole pumpkin can, whole coconut milk can, ground cinnamon, ground clovers, ground ginger, eggs, and salt.

3. Once it’s all blended together, split the mix into two crusts.

4. Bake for 15 minutes at 450, then reduce heat to 350 for 40 minutes.

5. Let it cool before placing it in the refrigerator for a few hours before serving.