Who doesn’t love a good pumpkin pie? It’s a staple dessert during the fall season, and for good reason. But have you ever tried making it with sweetened condensed coconut milk instead of regular milk? If not, you’re missing out on a delicious twist on a classic recipe. This recipe is perfect for those who are dairy-free or looking for a healthier alternative without sacrificing taste.
Ingredients
- 1 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed coconut milk
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed coconut milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
- Pour the mixture into the pie crust and smooth out the top with a spatula.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-40 minutes or until the filling is set.
- Remove from the oven and let cool completely before slicing and serving.
Nutritional Information
Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 260mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Total Sugars: 28g
- Protein: 6g
Cooking Time
Total Time: 1 hour (including cooling time)
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Spatula
Serving Suggestions
This pumpkin pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of cinnamon on top. It’s perfect for Thanksgiving or any fall gathering.
Variations
You can switch up the spices in this recipe to suit your taste preferences. Try adding more or less cinnamon, ginger, or nutmeg. You can also add a teaspoon of vanilla extract for some extra flavor.
Substitutions
If you don’t have sweetened condensed coconut milk, you can use regular sweetened condensed milk instead. If you’re not dairy-free, you can also use regular milk instead of coconut milk. You can also use a store-bought pie crust instead of making your own.
Storage
Leftover pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil to keep it fresh. You can also freeze it for up to 2 months. Let it thaw in the refrigerator overnight before serving.
Tips
- Make sure to let the pie cool completely before slicing it. This will help it set and make it easier to slice.
- You can use a store-bought pie crust to save time, but homemade crust will make the pie even more delicious.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Notes
This recipe is dairy-free and can easily be made gluten-free by using a gluten-free pie crust.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. To do so, you’ll need to roast a small pumpkin and puree the flesh in a blender or food processor. Use the same amount of fresh pumpkin puree as you would canned.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using an egg substitute, such as flax eggs or applesauce, instead of eggs. You can also use a vegan pie crust.
Can I use other types of milk instead of coconut milk?
Yes, you can use regular milk or other non-dairy milks, such as almond or soy milk, instead of coconut milk.
If you’re looking for a delicious twist on a classic pumpkin pie recipe, this sweetened condensed coconut milk pumpkin pie is the perfect choice. It’s dairy-free, healthier, and just as tasty as the original. Give it a try this fall season and impress your friends and family with this unique dessert.