GFCF Pumpkin Pie

From Katherine's Kicthen

2 eggs
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB molasses (optional)
¾ cup coconut milk
1 pie crust (your GFCF choice)

Preheat oven to 425. Beat eggs lightly. Add pumpkin and all remaining ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into unbaked, deep dish, pie crust. Bake for 50-60 minutes until set. (Note: the molasses will make the pie a darker color, though it adds a nice rich flavor. If you prefer a more orange color, you can omit the molasses.)

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