(Ingredients for two pies)
1 large Japanese pumpkin (kabocha)
2/3 can coconut milk
1/3 bar melted butter or 1/2 cup coconut oil
2 tablespoons coconut cream
1 teaspoon cinnamon
2 tablespoons sugar
2 teaspoons vanilla
- Cut pumpkin into chunks. Boil until soft. Let cool and remove skin.
- Combine all ingredients. Mix to desired texture.
- Divide into two pie shells.
- Bake at 350 degrees for one hour