Crustless Pumpkin Pie
1 – 15 ounce can Organic Pumpkin
1 teaspoon of ground cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 pinch of sea salt
4 packets of Stevia sweetener
3 large free range eggs
1 – 15 ounce can unsweetened Coconut Milk
1 – cup of rice milk
Mix pumpkin, spices, and stevia well with wire whisk. Add eggs and whisk again until well mixed. Add coconut milk and rice milk and mix well with whisk. Pour into Pyrex custard cups. Bake in 425 degrees preheated oven for 15 minutes, then reduce oven temperature to 350 degrees and bake 40 minutes more or until a butter knife inserted in pumpkin comes out clean.
Makes 6 servings
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