Gluten-Free Pumpkin Pie Recipe

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Makes one (9-inch) crust

30 MI-DEL Gluten Free Gingersnaps (there are a little more than 30 cookies in one bag)

5 tablespoons coconut oil, melted

2/3 cup coconut milk

6 tablespoons honey

2 eggs, beaten

1 (15-ounce) can organic pumpkin puree

3 tablespoons rice flour ( or use almost any gf baking flour mix. I used Bob’s Red Mill)

3 teaspoons pumpkin pie spice

1/2 teaspoon kosher salt

1 baked MI-DEL Ginger Snap crust, cooled

MI-DEL Gluten-Free Gingerbread Men Limited Edition Cookies

Whipped Cream

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