Summit Pumpkin Pie & Coconut Cake (as made for the “Invisible Illness SUMMIT” in Gig Harbor, WA)
1 cup canned pumpkin (NOT pumpkin pie mix)
1/2 cup Gluten-free flour mix
1/2 cup sugar (can use Zero Calorie sweetener “Lakanto™” it tastes and measures exactly the same as sugar. Available from retailers online, not available locally)
1 cup evaporated milk or coconut milk for dairy-free option
1 tablespoon coconut oil, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Whipped topping with heavy cream – for dairy-free option, whip concentrated coconut milk (can) and sweeten with Lakanto™ to avoid sugar. I use my NutriBullet™ for this type of whipping with the flatter blade and small cup.
1. Heat oven to 350ºF. Grease 9-inch pie plate with coconut oil.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30
minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping.
Store covered in refrigerator to avoid drying out.