The ingredients! (oops ~ forgot to have the eggs on the counter)
The sugar and spices
Such a gorgeous color!
Ready for the oven...
Ta-dum!To decorate: I cut out a pumpkin shaped piece of dough (extra pie crust dough), cook it separately and then put it on the pie at the end of the cooking time.
Pumpkin Pie
3/4 cup light brown sugar, packed
1 Tbsp cornstarch or potato starch
dash salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 large eggs
1 (14 oz) can coconut milk
1 (15 oz) can pumpkin puree
In a separate bowl, combine sugar, cornstarch, salt and spices. In a large mixing bowl, beat together eggs and coconut milk. Add pumpkin and beat well. Add sugar mixture to pumpkin mixture and beat to combine. Pour into unbaked deep dish pie crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. Cool. Store in fridge. Serve chilled with your favorite whipped topping!
*Need additional substitutes for ingredients listed ~ visit Living Without!
Pie Crust recipe - click this!
1 Tbsp cornstarch or potato starch
dash salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 large eggs
1 (14 oz) can coconut milk
1 (15 oz) can pumpkin puree
In a separate bowl, combine sugar, cornstarch, salt and spices. In a large mixing bowl, beat together eggs and coconut milk. Add pumpkin and beat well. Add sugar mixture to pumpkin mixture and beat to combine. Pour into unbaked deep dish pie crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. Cool. Store in fridge. Serve chilled with your favorite whipped topping!
*Need additional substitutes for ingredients listed ~ visit Living Without!
Pie Crust recipe - click this!
Woohoo! I love Farmer's Market pumpkin puree... We usually buy a case a year! :)
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