Ingredients:*1 15oz can of pumpkin puree
*1/2 cup packed brown sugar
*2 Tablespoons potato starch
*1 teaspoon ground cinnamon
*1/2 teaspoon salt
*1/4 teaspoon ground ginger
*1/2 teaspoon nutmeg
*2 large eggs
*1 cup canned coconut milk (use the thick cream part)
I used a packaged gluten-free pie crust " kinnikinnick pie crust "
Preheat oven to *425. Whisk together pumpkin and dry ingredients. In a separate bowl whisk together eggs, and milk, beat into the pumpkin mixture. Pour mixture into uncooked crusts. Set the pies on the center rack and bake at *425 for 20 minutes. Lower heat to *375 and continue baking for 40 more minutes or until the crust is browned. I have tried baking the pie with a foil cover for the first 40 minutes then taking the cover off for the last 20 minutes, and the pie didn't get to brown. In the end I get two small pies, and each piece of pie ends up being around 15g carbs per slice.
