- 10 mins
- 70 mins
Ingredients
- WET INGREDIENTS:
- 1/3 Cup Brown Sugar, firmly packed - See Sugar Alternatives Below
- 1/4 Cup White Sugar
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon Salt
- If you're NOT Using Canned Coconut Milk, then whisk in: 2 Tablespoon Thickener (such as Corn Starch, Tapioca Starch)
- 1 Teaspoon Vanilla Extract
- 1 Cup Canned Coconut Milk (not fat free) OR Milk Alternative (see above for thickeners when using milk alternatives)
- 3 Large Eggs (Unfortunately, Egg Substitutes don't work for this recipe.)
- 1 15-ounce Fresh or Canned Pumpkin Puree
- PIE CRUST:
- 1 Unbaked Regular or Gluten Free Pie Shell
- SUGAR ALTERNATIVES:
- Use 3/4 Cup of Any Crystalized Natural Sugar in place of the sugars listed above (ie. coconut / palm sugar, sucanat, maple sugar, date sugar, etc… ) However, I don't suggest using Honey since it doesn't always set-up well in this type of recipe.
Preparation
Step 1
1. Preheat your oven to 425ºF.
2. Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
3. Measure out the milk & vanilla in a measuring cup.
4. In a large bowl or stand mixer, beat the eggs.
5. Beat in the sugar mixture, pumpkin, and vanilla until smooth.
6. Fold in the coconut milk, or milk alternative & vanilla.
7. Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
8. Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don't' want to risk burning the pie or crust.
9. Remove from oven and cool on a wire rack for 2 hours.
10. Serve or refrigerate until ready to serve.