Pumpkin Pie

By á-63075

I've never tried this.

Ingredients

• 1 8-inch or 9-inch unbaked pie crust
• 2 cups pureed pumpkin (or one 15-oz can)
• 1 cup full fat coconut milk
• 3/4 cup sugar
• 1/4 c cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Preparation

Step 1

Preheat oven to 350 degrees. Combine pumpkin, coconut milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.