• Cooking Time: 45 min
• Servings: 8-10
• Preparation Time: 20 min
• 1 gluten free pie crust, unbaked
• 2 cups pumpkin puree
• 2 eggs
• 1 ¼ cups coconut milk (preferably canned coconut milk)
• ¾ cup brown sugar or sucanat
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground cloves
• ½ tsp. salt
• 2 tsp. vanilla

1. Preheat oven to 400 º.
3. In a mixing bowl, add all the ingredients. Using a whisk, mix well. Pour into prepared pie shell. Depending on the size of your pan you may not need all of the batter. Allow the batter to go just to the top of the inside rim, so it doesn't overflow. If desired baste edges of pie with egg white wash, (1 egg white with 1 tsp. water) to prevent over browning.
5. Bake for 15 minutes. Reduce heat to 325 degrees. Cover edges with foil or gently place a foil tent over the pie covering all the edges and being sure not to let it touch the pumpkin mixture. Bake for 45-50 minutes. You know its done with the center doesn't jiggle when shaken. Remove from oven. Allow to cool completely.

You will need one unbaked pie crust for this recipe. Use Mama's Double Pie Crust recipe or Mama's Pie Crust Mix (www.glutenfreemama.com) For success baking gluten free pies, check out Mama's Gluten Free Pie Tips at her website, above.