Pumpkin Pie Recipe

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Pumpkin Pie

C G

By
@Celestina9000

From the back label of a can of Farmer's Market™ brand organic pumpkin puree. I did some switching and arranging of ingredients. I usually use a homemade standard pie shell for this recipe. However, this year for Thanksgiving I made a simple graham cracker pie shell and we really liked it. Note: the coconut milk and brown sugar replace one 14-ounce can of sweetened condensed milk. I reduced the amount of ground ginger and cinnamon; added the ground cardamom.


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Rating:

Comments:

Serves:

1 pie, 6-8 servings

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 (15 oz.) can(s)
pumpkin puree, organic preferably
1/2 tsp
ground cinnamon
1/4 tsp
freshly grated nutmeg
1/8 tsp
ground ginger
1/8 tsp
ground cardamom
1/4 tsp
ground cloves
1/2 tsp
salt
1 (14-15oz can(s)
coconut milk (for best flavor do not use reduced fat coconut milk)
2/3 c
dark brown sugar
2
eggs
1
unbaked pie shell

Directions Step-By-Step

1
Preheat oven to 425 degrees.

In a large mixing bowl or food processor mix together the pumpkin puree and spices.
2
Stir in the coconut milk, brown sugar and eggs. Blend well.
3
Pour into pie shell. Bake at 425 degrees for 15 minutes, then reduce the temperature to 350 degrees and continue baking for an additional 35-40 minutes. Allow to cool before slicing.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free