1 can (15 oz.) pure pumpkin (or homemade puree)
3 eggs
2/3 cup coconut milk (or canned evaporated milk)
1 t – up to 2 T pumpkin pie spice
1 t vanilla extract
1 T maple syrup
2 t brown sugar
dash salt
Toasted walnuts or pecans or coconut for topping
Whipped cream (optional)
In a large bowl, combine pumpkin, eggs, milk, pumpkin pie spice,
vanilla, sweeteners and salt. Thoroughly mix until uniform throughout
and all spices are well mixed and combined. Pour into prepared
ramekins or an 8X8 pan. Bake in a preheated 325 degree oven, about 25
minutes for ramekins and 40 minutes for the large pan. Pumpkin
mixture should be set but still slightly jiggly when you remove from
the oven. Serve warm topped with optional whipped cream and toasted
nuts. Store any leftovers in the refrigerator.
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