Crustless Pumpkin Pie

serves 6

• 1 15oz. can pumpkin puree
• 1 cup full fat coconut milk
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cornstarch
• 1/2 teaspoon salt

Preheat oven to 350F.  Grease a 9-inch pie dish/tart pan and set aside. 

Place all ingredients in a blender and blend until well combined. Transfer mixture to prepared dish/pan and bake for 35-40 minutes or until set. The middle will slightly wiggle. Let pie cool for 30 minutes on the counter. Cover and place in the fridge for at least 2 hours to set even more. Serve with whipped cream or toppings of your choice.