Ingredients

1 gluten-free pie crust (either Tender Pie Crust or Soy-Free, Egg-Free, Oil-Based Pie Crust ) 1 can (15-ounce) pumpkin (not pumpkin-pie filling) 2 eggs 1 Tbsp. all-purpose gluten-free baking mix (2 parts brown-rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch) ½ tsp. sea salt ½ tsp. cinnamon ⅛ tsp. cloves ¼ tsp. allspice ½ tsp. ginger ¼ cup crystalline fructose 2 Tbsp. plus 2 tsp. dark agave syrup 1 tsp. vanilla extract ⅓ cup full-fat (not light) coconut milk ⅓ cup unsweetened rice or almond milk

Description

1 Gluten-free Pie Crust (either Tender Pie Crust Or Soy-Free, Egg-Free, Oil-Based Pie Crust ) 1 Can (15-ounce) Pumpkin (not Pumpkin-pie Filling) 2 Eggs 1 Tbsp. All-purpose G

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