Pumpkin pie cups

 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.