Pumpkin pie from scratch is surprisingly easy: just roast a pie pumpkin (or any sweet squash), scoop out the flesh, and mix it with coconut milk and spices. The coconut milk gives the pie filling a smooth, custard-like texture. So yummy!
9″ pie pan
Pie crust
2 cups pumpkin (1 can organic pumpkin pie filling or 2 cups fresh cooked pumpkin, roasted or steamed)
1 cup organic light coconut milk
3/4 cup sugar (brown, white, or mixed)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
Pinch of clove
Preheat oven to 425 F. Mix all ingredients well in a large mixing bowl. Pour into uncooked pie crust. Place in oven and immediately turn down to 375 F. Bake approximately 50 minutes or until custard filling is nearly set. Remove from oven and let cool completely.
We thank Kate McDermott of The Art of the Pie for this recipe.