Pumpkin Meringue Custard Pie

Pumpkin Custard
1 1/2 c coconut milk
1 can pumpkin
4 eggs
a squirt of agave and a dropperful of vanilla cream stevia
1 tbs pumpkin pie spice
a dose of cinnamon
and a dash sea salt

Beat. Pour into cake or pie pan and bake for 50 minutes at 350.

Meringue
3 egg whites
1/2 tspp vanilla
1 Tbs arrowroot powder
1 dropperful vanilla cream stevia and a squirt of agave

Beat egg whites, vanilla, and agave. Gradully add arrowroot until stiff peaks form.
Spread on custard and bake for the remaining time.