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 votes0
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 tspground cinnamon
-
1/4 tspfreshly grated nutmeg
-
1/8 tspground ginger
-
1/8 tspground cardamom
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1/4 tspground cloves
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1/2 tspsalt
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1 (14-15oz can(s)coconut milk (for best flavor do not use reduced fat coconut milk)
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2/3 cdark brown sugar
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2eggs
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1unbaked pie shell
How to Make Pumpkin Pie
- Preheat oven to 425 degrees.
In a large mixing bowl or food processor mix together the pumpkin puree and spices. - Stir in the coconut milk, brown sugar and eggs. Blend well.
- 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.
