Pumpkin Pie

Ingredients

• 1 14 oz. can pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup canned coconut milk
• 1/2 cup Swerve sweetener (brown) or monk fruit sweetener
• 1/4 cup cornstarch
• 1/4 cup pure maple syrup
• 1 tsp. vanilla
• 2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 unbaked pie crust

Preparation

1. Add everything but the crust to the blender and blend very smooth.
2. Pour into and unbaked pie crust and smooth the top.
3. Bake at 350 degrees for 60 minutes.
4. Cool to room temperature and then refrigerate overnight. Pie filling will become more firm by chilling.