Dairy Free Gluten Free Sugar Free Pumpkin Pie Filling

1 3/4 cups canned pumpkin
1 1/2 cups lite coconut milk
1/2 cup light agave nectar
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves

Preheat oven to 425* F. Beat eggs lightly in large bowl. Stir in pumpkin, agave and spices. Gradually stir in coconut milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350* F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Grain Free, Specialized Diets, Sugar Free. Bookmark the permalink.

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