Pumpkin pie

Pumpkin pie insides

1/4 cup organic coconut milk or raw milk

3 large eggs, blended

½ cup grade B maple syrup or dare sugar

1 2/3 cup canned pumpkin puree, butternut, or roasted cinderella pumpkin

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 teaspoon vanilla extract

¼ teaspoon sea salt

1 tablespoon brandy (optional)

Whisk all the ingredients well together in a glass bowl and pour into a 8″ ceramic dish or pie shell. Heat at 375 for 35-40 minutes or until a firm center, it will firm up when it cools.