Pumpkin Pie
By
C G
@Celestina9000
16
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
- 1Preheat oven to 425 degrees.
In a large mixing bowl or food processor mix together the pumpkin puree and spices. - 2Stir in the coconut milk, brown sugar and eggs. Blend well.
- 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.
