pumpkin pie
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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prep time
15 Min
cook time
55 Min
method
Bake
yield
1 pie, 6-8 servings
Ingredients
- 1 (15 oz.) can pumpkin puree, organic preferably
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (14-15oz can coconut milk (for best flavor do not use reduced fat coconut milk)
- 2/3 cup dark brown sugar
- 2 - eggs
- 1 - unbaked pie shell
How To Make pumpkin pie
-
Step 1Preheat oven to 425 degrees. In a large mixing bowl or food processor mix together the pumpkin puree and spices.
-
Step 2Stir in the coconut milk, brown sugar and eggs. Blend well.
-
Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Keyword:
#easy
Keyword:
#dairy-free
Keyword:
#pumpkin pie
Ingredient:
Fruit
Diet:
Dairy Free
Method:
Bake
Culture:
American
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