Pumpkin Pie

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 pie, 6-8 servings
Cuisine: American
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

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By C G
@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:

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Comments:

2 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
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How to Make Pumpkin Pie

Step-by-Step

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.

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