Easy, tasty, and just screw on the lids for a picnic or storage in the frig!
The original recipe can be found here https://www.jodiefitz.com/easy-pumpkin-pie-recipe-for-thanksgiving-dessert/
I did change a bit instead of using the evaporated milk I used 12 oz of a canned lite coconut milk and a tab of arrowroot starch.
INGREDIENTS
1 – 15 oz. can pumpkin, 100% pure
12 oz. can of evaporated milk -I used 12oz from a can of lite coconut milk
2 eggs, large
½ cup brown sugar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon allspice
(1 tablespoon of cornstarch or arrowroot if substituting coconut milk for the evaporated milk)
Directions:
preheat 350. Mix everything with a mixer and pour into 6, 8 ounce each ball jars so they are about 2/3 full. Place jars on a cookie sheet uncovered. Bake 40-50 minutes until knife inserted comes out pretty clean. Cool and serve topped with whatever you like.
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