Pumpkin Pie

(revised from back of a can of pumpkin pie filling)

1 pkg. Frozen ready-to-bake pie crusts (2 crusts)

2 cups pureed pumpkin (or 1 15 oz. can pumpkin)

2 large eggs, lightly beaten

½ cup maple syrup

¼ cup honey

½ tsp. sea salt

1 tsp. ground cinnamon*

½ tsp. ground ginger*

¼ tsp. nutmeg*

*can us 1 ¾ pumpkin pie spice in place of cinnamon, ginger, nutmeg

1 (12 oz.) can coconut milk

whipped topping (optional)

Directions:

1 Preheat oven to 425 F

2 Place thawed pie crusts on cookie sheet.

3 Combine remaining ingredients except whipped topping and mix well. Pour half of mixture into

each pie crust.

4 Bake at 425 F for 15 minutes. Cover edges of crust with foil to prevent over browning. Reduce

temperature to 350 F and continue baking for an additional 15 minutes or until knife inserted near

center comes out clean. Cool

5 Serve with whipped topping. Enjoy!