INGREDIENTS
1/3 cup
coconut flour
1/3 cup
pumpkin puree
1/4 tsp
sea salt
1/2 tsp
pure vanilla extract
3 tbsp
B grade maple syrup
1/4 cup
water
3
large eggs
1/2 tsp
pumpkin spice
13 1/2 oz
can of full fat coconut milk (place in fridge overnight)
1 tsp
B grade maple syrup
1 tbsp
pumpkin puree
1/2 tsp
pumpkin spice