Pumpkin Pie Filling

1 can organic or 16 oz fresh baked organic pumpkin

1 cup coconut cream (you can use the thick cream on the top of canned coconut or mix your own with fresh coconut cream)
1/2 cup milk (unsweetened regular or unsweetened vanilla almond or hemp or better yet homemade chashew milk)

2 large eggs (use 3 if they are small or you can use 2 Tbsp ground flaxseed soaked for 5 min in 6 Tbsp hot water)

1 tsp pumpkin pie spice
1/2 cup xylitol or lakanto (ground in coffee grinder)
25 drops vanilla cream stevia
1/4 tsp sea salt

Preheat oven to 375. Mix all ingredients well and pour into Basic Pie Crust that has been half way prebaked. Bake for 50 to 60 minutes. Toothpick should come out clean.