¾cupcanned coconut milklight or full-fat both work
3Tablespoonstapioca starch
½cuphoney
½teaspoonsea salt
2teaspoonspumpkin pie spice
Instructions
Preheat the oven to 350 degrees.
In a small bowl or measuring pitcher, whisk together the coconut milk and tapioca until well combined.
In a large bowl, separately mix the pumpkin, honey, salt, and spice.
Add the coconut milk mixture into the pumpkin bowl, and whisk until everything is smooth and well combined.
Pour the filling into an unbaked pie shell (my Oat Flour Pie Crust is our favorite!).
Bake for one hour. During this time, if you notice the top begins to brown or bubble up, gently tent a sheet of tin foil over the top for the remaining time.
Remove the pie from the oven. It will appear quite liquid-y, which is normal.
Allow the pie to cool to room temperature, then place it directly into the fridge to chill and set.
Notes
Nutrition facts based on using full fat canned coconut milk.Weight Watchers points: 8