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pumpkin pie

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

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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yield 1 pie, 6-8 servings
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For pumpkin pie

  • 1 (15 oz.) can
    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
    coconut milk (for best flavor do not use reduced fat coconut milk)
  • 2/3 c
    dark brown sugar
  • 2
    eggs
  • 1
    unbaked pie shell

How To Make pumpkin pie

  • 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.
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