Ginger Pumpkin Pie | RainSong

Ingredients

• 1/3rd cup coconut oil
• 1 tablespoon Ghee
• or, instead of the above, 1/2 cup grass fed butter
• 2 Eggs, Preferably Local Pastured
• 1/4 Teaspoon Sea Salt
• 3/4 Cup Coconut Flour (or almond flour)
• 1 Tablespoon Raw Honey
• 2 cups of pumpkin or sweet squash (butternut, acorn, etc.) puree
• 1 14 oz can of Thai Kitchen Coconut Milk (not lite)
• 2 eggs
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 thumb fresh ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamon
• 1/2 teaspoon salt
• 2 tablespoons molasses
• optional: 2 teaspoons of honey, as needed (usually it isn't)
• 2 teaspoons of grade b maple syrup (maybe add a bit more if the pumpkin is not sweet)