SCD Pumpkin Pie

I can't remember a time when I didn't spend the night before Thanksgiving making pumpkin pie (or helping my mom make pie).  I think I've always just used the recipe off the back of a can of Libby's canned pumpkin so having to figure out a new recipe that would work on the SCD was an all-new experience.  But my guy needs his pumpkin pie on Thanksgiving so I've been working on it.  I've made them with and without crust and I really haven't perfected an SCD crust that I love so tonight I have a beautiful, crustless pumpkin pie cooling in my kitchen.  Here's how to make it:

1 3/4 cup cooked, pureed pumpkin*

3/4 cup coconut milk

1/2 cup honey

2 eggs

2 egg yolks

1 tsp ground cinnamon

1/2  tsp ground ginger

1/4 tsp ground cloves

Pinch of salt

Preheat the oven to 425 degrees.  Whisk the eggs and then add pumpkin, honey and spices. Whisk in the coconut milk and pour the batter into a 9 inch pie plate.  Bake it for 15 minutes and then turn the oven down to 350 degrees and bake it for another 35 minutes.  It's so easy to make and to digest!

*I saw a letter from Libby's on an SCD forum that was sent in response to a question about whether there was hidden sugar or other ingredients in their canned pumpkin.  They claim that there really and truly are no additives.  If you want to you can use (at your own risk!) a 15 oz can of Libby's pumpkin.