1 prepared pie crust of your choice
1 can organic pumpkin puree or 4 C roasted fresh pumpkin
¾ C organic coconut palm sugar
1C coconut milk creamer
¼ C cornstarch
1 T egg replacer mixed with ¼ C water (See our handy conversion list for egg replacements here)
1 t vanilla
1 t cinnamon
½ t salt
½ t ginger
¼ t cloves
- Combine cornstarch with a small amount of water and stir to dissolve.
- Mix the rest of ingredients until smooth.
- Add in cornstarch mixture and pour into crust.
- Bake at 350° for 1 hour, or until knife inserted into the center comes out clean.