This is a combination of a no-bake pie recipe I found on the web and a recipe I have been tweaking for a number of years. I don't tolerate most cow milk but can have goat milk which I used in this recipe. I wanted to make a no bake pumpkin pie recipe to put in a no bake "crust" I found. I haven't tried this recipe with coconut milk yet but I think it would turn out as good.more
" crust....Ginger cookie, graham cracker, Date-Pecan-Coconut or baked pie crust of your choice.
T unflavored gelatin
tsp ground ginger
tsp ground cinnamon
tsp allspice or cloves
large beaten eggs
cups full fat milk of choice
cup maple syrup or other sweetener
T molasses (secret ingredient)
cups pureed butternut squash or favorite squash or 15 oz can of pumpkin
In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in milk, sweetener and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving but overnight is probably best. The directions for stirring for 10 min may be a fantasy. Took much longer for me and it only thickens a little bit but firms up fine in the refrigerator. I used a whisk and it was only lightly coated with the mixture when I quit the stirring. The final consistency was very baked pumpkin pie like.