Pumpkin Pie

Pumpkin Pie

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Pumpkin Pie

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.

Printable Recipe Card

About Pumpkin Pie

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



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