VEGAN PUMPKIN PIE

Source- Mary  Beth Blackmon

Food Allergy Kitchen

Combine in saucepan and cook on low till mixture thickens and the tapioca is clear:
2 cups canned pumpkin (NOT pumpkin pie filling)
2/3 cup brown sugar
1 1/2 cups water
6 tbsp instant tapioca
1 tsp pumpkin pie spice
1/2 tsp salt

Pour into pie shell.

Bake at 375 for 30 minutes.

Sprinkle over the top a mixture of
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup unsweetened dried coconut

Bake 5 minutes more.

Let cool and set before serving