Paleo Pumpkin Pie
Whisk together pumpkin puree, coconut sugar, canned coconut milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Pour into the prepared, cooled pie crust.
Lightly tent the pie with tinfoil so the crust doesn't further brown and place into the oven. Bake at 350 until a knife inserted an inch from the crust comes out mostly clean, about 1 hr-1hr 20 minutes
Let the pie cool on the counter COMPLETELY for 2 hours, then refrigerate for at least 1 hour
Serve with coconut whipped cream (if desired) and DEVOUR!
Full recipe & Nutrition Info on FoodFaithfitness.com