½cupgluten-free baking mixsuch as Bob’s Red Mill GF Biscuit Mix
2Tablespoonsmargarine or coconut oil
1 13-ouncecan coconut milk
1 16-ouncecan pumpkin
2 ½teaspoonspumpkin pie spice
Preheat oven to 350 degrees. Beat all ingredients until smooth – one minute in the blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add ¾ cup chopped toasted pecans in mixture before pouring into pan. Garnish with whipped coconut topping, if desired.