¼ teaspoon ground vanilla bean OR ½ teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 Tablespoon maple syrup
1 teaspoon grated fresh ginger
freshly grated whole nutmeg
Instructions
BAKE PUMPKIN: Preheat oven to 325 degrees.
Coat a baking sheet in coconut oil. Halve and seed pumpkin. Roast cut side down on oiled baking sheet for 40+ minutes until it can easily be pierced with a fork.
PIE FILLING: Preheat oven to 400 degrees.
Blitz all ingredients except nutmeg in the blender or beat together.
Place pie crust or greased pie plate (if making a crustless pie) on a clean baking sheet. I also like to make this recipe crustless in individual ramekins. Fill, grate whole nutmeg over pie/s and bake for 45-55 minutes until a toothpick inserted near the center comes out clean.
Cool completely on wire rack. Serve with fresh whipped cream.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/01/11/fresh-from-scratch-spiced-pumpkin-pie-with-gluten-free-crust/