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Ingredients
  • 1 (15 oz.) can pumpkin (not pumpkin pie filling)
  • 1 cup coconut milk, canned full fat
  • ⅓ cup maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 3 tablespoons organic corn starch (Rapunzel recommended)
  • ½ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell
  • dairy free whipped cream, for serving
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