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Coconut Pumpkin Pie

Yields1 Serving

 1 unbaked 9-inch pie shell
 1 14 oz (398 mL) can pure pumpkin puree
 1 14 oz (398 mL) can Grace coconut milk
 1 cup Grace coconut sugar or packed brown sugar
 3 large eggs
 1 Tbsp. molasses (optional)
 1 tsp. vanilla
 1 tsp. cinnamon
 1/2 tsp. ground ginger
 1/4 tsp. salt
Whipped cream:
 1 cup heavy (whipping) cream or the thick layer from the top of a can of coconut milk (or a combination)
 1 Tbsp. sugar or coconut sugar
1

Preheat the oven to 350°F.

2

In a large bowl, whisk the pumpkin, coconut milk, sugar, eggs, molasses, vanilla, cinnamon, ginger and salt until well blended and smooth. Pour into the crust.

3

Bake for an hour to an hour and 15 minutes, until the filling is set but still a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

4

When you're ready to serve it, whip the cream and sugar until soft peaks form. Serve dolloped on top of the pie.

5

Serves 8.