Gluten-free, Crustless Pumpkin Pie
1 15 oz. can Farmer’s Market Sweet Potato Puree
1/2 cup maple syrup
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. vanilla
1 cup coconut milk
2 eggs, slightly beaten
Preheat oven to 425ºF. Grease a 9" glass pie pan. Combine the maple syrup, cinnamon, salt, ginger, ground cloves, and pumpkin. Add in the eggs and coconut milk. Stir until combined. Pour the mixture into the pie pan. Bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes.
Cool completely before serving. Top with an extra sprinkle of cinnamon and/or coconut whipped cream. Enjoy!
Dairy-free Sugar-free Coconut Whipped Cream
1 can(s) (13.5 oz) Coconut milk (Full fat, and just the cream part from the top)
2 drop(s) Stevia sweetener, liquid ((or the amount indicated on the package as being the equivalent of 1 tsp sugar))
Place contents of coconut cream into a stand mixer. Add stevia and beat on speed 4 until it becomes thick in consistency. May take up to 15 minutes. Keep refrigerated.