Pumpkin Pie

For those of you who have to bake for Thanksgiving, this recipe is for you. It’s an adaptation of Heidi Swanson’s Spice-kissed Pumpkin Pie, which also includes a hazelnut paste beneath the pumpkin layer. (I plan on making it with the paste soon).

This is SO easy to make. It took me about five minutes, I popped in in the oven, and it was ready to go 50 minutes later. I absolutely love the addition of the coconut milk instead of heavy cream. It makes the pie super creamy, but not heavy.

coconut pumpkin pie

Pumpkin Pie

1 whole wheat crust
1/3 c brown sugar
1 tsp salt
1 tbsp arrowroot (or corn starch)
1 tbsp high quality cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1 1/2 c pumpin puree (I generally use organic canned pumpkin)
1 tsp vanilla extract
3 large eggs
1 c coconut milk

Preheat oven to 350 degrees. Stir together brown sugar, salt, spices, and cornstarch. Stir in pumpkin puree and vanilla, then add coconut milk and eggs. Stir well. Place pie crust in a pie dish, poking the bottom a few times and a fork. Fill the crust with the filling and bake 50 minutes. Remove from oven and let cool to at least room temperature. Enjoy!


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