Pumpkin Pie With Coconut Milk
The creamy pumpkin custard filling, topped with your favorite topping, adds the perfect final touch to a Thanksgiving meal.
Servings: 8 Servings
Equipment
- 9-inch Pie Pan
Ingredients
Wet Ingredients:
- 2 large eggs beaten
- 1 13.5 ounces can full-fat coconut milk shaken (Note 1)
- 1 15 ounces can pure pumpkin puree Note 2
- 1 teaspoon vanilla extract
Dry Ingredients:
- ¼ cup cornstarch
- ¾ cup brown sugar
- 1½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- pie crust optional (Note 3)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the wet ingredients: beaten eggs, coconut milk, canned pumpkin, and vanilla extract. Whisk together.
- In a medium bowl, add the dry ingredients: cornstarch, brown sugar, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Pour the pumpkin mixture into a greased 9-inch pie plate.
- Bake in a preheated 350 degree F oven for 60-70 minutes or until the pie is slightly jiggly in the center. Remove from the oven and cool to room temperature.
- Once cooled, store the pumpkin pie in the refrigerator covered with plastic wrap. Serve with whipped cream or your favorite topping.
Notes
Note 1: Use canned unsweetened, full-fat coconut milk. Shake well before opening. This will mix the coconut cream and the clear coconut liquid together, creating silky, coconut milk.
Note 2: Use pure pumpkin puree in the can. Not the pumpkin pie puree.
Note 3: Use a gluten free homemade pie crust, store bought pie crust, or skip it completely.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 SliceCalories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSugar: 16g
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