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Gluten Free Dairy Free Crustless Pumpkin Pie

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Ingredients
  

  • 1 1/2 cups organic canned pumpkin
  • 1/2 cup of brown sugar
  • 1 tsp vanilla
  • 1 cup canned coconut milk
  • 3 large eggs, slightly beaten
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp Saigon cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • Pinch of cloves

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the brown sugar, spices, salt and cornstarch.
  • Add pumpkin and vanilla.
  • Stir to combine.
  • Once mixed, add in beaten eggs and coconut milk.
  • Stir to combine.
  • Pour mixture into glass canning jars and place jars on cookie sheet.
  • Bake in oven for 40-50 minutes.
  • Remove from oven, let cool.
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