1 1/2 cup organic pumpkin, canned (12 oz)
2 organic eggs
1 cup organic coconut milk
1/2 cup organic sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

In a small bowl mix all ingredients together and blend until creamy. Pour into pie crusts and bake for 45 min. at 350° F. Remove from oven and cool for 1 hour or refrigerate for 1/2 hour. Makes 1 pie.

Pie Crust Recipe
this recipe makes enough for 1 crust

Ingredients:
1 cup organic whole wheat flour
1/3 cups margarine, softened or melted
1/3 cups cold water
1/4 tsp salt

Preparation:
Mix the flour and salt together, then add the melted margarine, stir till flour is granular, add the water and knead with your hands. The flour should take on a unique consistency (like and earlobe) and a whitish colour. Refrigerate for at least 1/2 hour.
Remove from the fridge, sprinkle flour on a large flat surface, flatten the dough gently, then sprinkle the top with flour too and roll from the middle out in all directions. Turn the pie crust dough frequently while rolling to make sure it isn’t sticking to your work surface, dusting with flour occasionally. Roll until the dough is 1/8 inch thick, forming a circle about 2" wider than an inverted pie crust.
Lightly oil a 9 inch pie plate and sprinkle with a couple Tablespoons of flour, shimmy the pie plate around until the flour covers the surface.
Then fold the pastry in half, then in half again to form a 1/4 circle, and lift into pie plate. Unfold and smooth into the pan.
Gently Press the dough into the plate making sure that there aren't any air pockets trapped underneath. With your fingers, trim any dough that is hanging off the edge of the pie plate. Pinch the dough with your index finger and thumb around the edge of the plate creating small ridges.
Now you are ready to fill you pie crust with your favorite filling.