Coconut Milk Pumpkin Pie
This dairy-free version of classic pumpkin pie is delicious!
Your guests won't be able to tell it's make with coconut milk. I promise.
A slightly nutty, caramelized taste is the only difference from the original. . .I actually prefer it!
Enjoy the taste of Thanksgiving anytime.
Coconut Milk Pumpkin Pie
1 15oz can pumpkin puree
1 ~14oz can coconut milk
1/2 t salt
1/3 c. brown sugar
1/3 c. coconut sugar (or cane sugar)
2 t. pumpkin pie spice
3 eggs
Combine all ingredients in a large bowl and whisk well or mix with a hand mixer until well combined. Place ingredients into a Tender Gluten-Free Vinegar Pastry Crust or prepared pie shell of choice.
Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees for 55 minutes.
Let sit for 15 minutes to firm before serving
Enjoy!
This is also divine simply poured into individual ramekins and baked without a crust. Bake these at 350 for 45 minutes.
Your guests won't be able to tell it's make with coconut milk. I promise.
A slightly nutty, caramelized taste is the only difference from the original. . .I actually prefer it!
Enjoy the taste of Thanksgiving anytime.
Coconut Milk Pumpkin Pie
1 15oz can pumpkin puree
1 ~14oz can coconut milk
1/2 t salt
1/3 c. brown sugar
1/3 c. coconut sugar (or cane sugar)
2 t. pumpkin pie spice
3 eggs
Combine all ingredients in a large bowl and whisk well or mix with a hand mixer until well combined. Place ingredients into a Tender Gluten-Free Vinegar Pastry Crust or prepared pie shell of choice.
Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees for 55 minutes.
Let sit for 15 minutes to firm before serving
Enjoy!
This is also divine simply poured into individual ramekins and baked without a crust. Bake these at 350 for 45 minutes.