Pumpkin Pie With Coconut Milk… YUM!

Thinking about making this pie for Thanksgiving dessert…sounds yummy!

I found this recipe posted on one of my favorite facebook pages, Health by Coconut. Of course, all ingredients should be organic 🙂

1 can (15 to 16 ounces) pumpkin
3/4 cup sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 slightly beaten eggs
1 cup coconut milk
1 9-inch unbaked pastry shell

Preheat oven to 400 degrees F. Mix together all ingredients and pour into
pastry shell. The Coconut Pastry Shell (page 174) works well for this pie. Bake for 50 minutes or until knife inserted in center comes out clean. Cool. Just before serving top with Coconut Whipped Cream.

Or, if you want to make a Sweet Potato Pie you can do the following:
Prepare Pumpkin Pie as directed but substitute 1 & 1/2 cups of cooked mashed sweet potatoes for the pumpkin.
Reduced Sugar Pumpkin Pie
Make Pumpkin Pie as directed but reduce sugar to 1/2 cup, add 1/8 teaspoon stevia, and add 1 tablespoon flour.

Recipe by Bruce Fife (Health by Coconut)


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