Ingredients: 1 sugar pumpkin; 1 pie crust of choice; 2 eggs(I prefer vital farms brand); I cup packed light brown sugar; 1 tablespoon flour of choice(could substitute non wheat flour here); 16 ounces of coconut cream; 2 tsp cinnamon; 1 tsp ginger; 1/4 tsp nutmeg; 1/4 tsp ground cloves; 1/4 tsp cardamon
Directions: Cut pumpkin in half, remove seeds, place face down on plate and microwave for 10 minutes. Scrape pumpkin flesh out and mash or puree with an immersion blender or blender.
Preheat oven to 450 degrees
In large bowl slightly beat eggs, add brown sugar, flour, salt and the pumpkin puree, spices, and the coconut cream and stir well.
Pour mixture in the pie shell. Bake 10 minutes at 450 degrees. Then reduce temperature to 350 degrees and cook an additional 40-50 minutes until toothpick inserted in middle comes clean. Cool and refrigerate overnight.