1 15 oz can of pumpkin puree
1/2 cup of canned coconut milk (not the cartons)
1/2 cup real maple syrup
1 Tbs brown rice flour
1 tsp pumpkin pie spice
1/8 tsp sea salt
1 pie crust (can also get gluten free)
Preheat over to 350 degrees.
In mixing bowl combine pumpkin puree, eggs, coconut milk, maple syrup, rice flour, spices and salt.
Mix with electric hand mixer until smooth and well mixed
Pour mixture into pie crust and bake on lowest rack for 45 minutes to 1 hour, middle of pie should be firm.
Remove from oven and let it completely cool