Gluten free/Dairy free Pumpkin Pie

Directions

• Preheat oven to 350 degrees.
• In a medium mixing bowl, whisk together pumpkin puree, coconut milk, eggs, spices and brown sugar, and set aside.
• Place the ready-made pie crust in the oven to toast, 5-7 minutes, allow to cool a bit.
• Pour the filling into the pie crust, if there is leftover, put the filling in a few ramekins to make crustless pumpkin treats.
• Carefully place the pie in the center of the pre-heated oven, placing the ramekins nearby.
• Bake for 40-55 minutes, depending on the temperature in your oven. The ramekins will be done first after 15-20 minutes. Spin the pie around at that time so it bakes evenly.
• If the top is getting too browned and the middle is still loose, place foil over the pie so it doesn’t burn.
• The pie is done when all of it doesn’t seem liquidy anymore. Allow the pie to completely cook before slicing. Serve plain or with any toppings you like.