Pumpkin Pie

• 15 oz canned or roasted pumpkin
• 1/8 tsp cloves
• 3 Tbs honey
• 1/8 tsp nutmeg
• 6 pitted dates pinch salt
• 1/4 tsp ginger
• 3 eggs lightly beaten
• 1 tsp cinnamon
• 1 cp can coconut milk
• 1/4 tsp all spice

Directions

Preheat oven to 425 degrees F. Combine all ingredients in blender and process until smooth and creamy. Pour into brown rice pie crust and cover edges of crust with aluminum foil. Put on bottom rack of oven for 15 min. Move pie to middle rack of oven and reduce oven to 325 degrees F. Bake for ~ 45 more min or until knife inserted into center comes out clean.