1 (15 ounce) can pumpkin puree
½ cup maple syrup
1 cup canned coconut milk
¼ cup Lemonaid infusion
2 tablespoons pumpkin pie spice
¼ teaspoon salt
Preheat oven to 350 degrees. Combine pumpkin, maple syrup, eggs, coconut milk, Lemonaid infusion, pumpkin pie spice, and salt in a large mixing bowl. Mix ingredients well using a whisk. Pour into a 9-inch pie dish. Bake for 1 hour or until completely set. Best stored in the refrigerator.
Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.