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Ingredients
  • 2 x 14 oz cans full-fat unsweetened coconut milk, refrigerated overnight2 x 14 oz cans or 3-½ cups homemade pumpkin puree
  • ¼ cup maple syrup or raw honey
  • 1 ½ tsp pumpkin pie spice
  • 2 tsps vanilla extract
  • ¼ tsp fine sea salt
  • subheading: Topping:
  • chopped toasted pecans or walnuts
Steps
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