INGREDIENTS
1 cup
Pumpkin puree
16
Egg, large
1 cup
Coconut milk, canned
1 2/3 cups
Maple syrup
2 tsp
Baking soda
1 tsp
Celtic sea salt
2 cups
Coconut flour
5 tbsp
Palm shortening
4 tbsp
Pumpkin pie spice blend
2 tbsp
Vanilla
12 tbsp
Butter, unsalted
1 cup
Whole milk
1/2 cup
Yogurt, plain whole