Most favorite pumpkin pie recipe, loaded with dairy fat. With a whole-foods twist with lite coconut milk instead of cream. The coconut gives it a sweet eccentricity, and it’s every bit as spicy and comforting, creamy, homey and delicious as the old version. This lighter Pumpkin Pie will be the new star for dinner.
INGREDIENTS
2 eggs
1 3/4 cup mashed cooked pumpkin,
1/2 cup brown sugar(and 1/4 cup maple syrup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon molasses (omit this if you don’t want a slightly darker-colored pie)
3/4 cup lite coconut milk, shaken well to combine solids and liquid
Dough for 1 pie crust
1. Preheat oven to 425F
2. In a large bowl, beat the eggs lightly. Add pumpkin, sweetener, cinnamon, nutmeg, ginger, salt, and molasses and blend thoroughly. Add coconut milk and stir to combine.
3. Roll out dough, place in a deep dish pie pan, and crimp edges decoratively. Pour filling into pie crust (if you have extra dough, you can cut out little leaf-shapes with a cookie cutter and place them on top, for an easy but gorgeous presentation). Bake 50-60 minutes until set.
4. Serve cooled, with topping of choice.
Serves 8 to 10.
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