Easy Pumpkin Pie with Coconut Milk
Nothing says Thanksgiving more than pumpkin pie! This classic and easy to make pumpkin pie with coconut milk recipe is ready in no time and is sure to be a hit on your holiday table!
Equipment
- Oven
- Large bowl
Ingredients
- 9" frozen regular or gluten free pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 15- oz. can of pumpkin puree I like Libby's 100% Pure Pumpkin
- 1 12- oz. can of full-fat coconut milk
- 3 tablespoons bourbon or rum
Instructions
- Take the frozen pie crust out of the freezer, and place it on a baking sheet.
- Preheat the oven to 425.
- In a large bowl, stir together sugar, salt, cinnamon, ginger, cloves, eggs, pumpkin puree and coconut milk. Add the alcohol if desired.
- Use a spoon to stir it all together until it's just combined.
- Pour the filling into the pie crust and bake for 15 minutes.
- Lower the oven temperature to 350 and bake for another 45 minutes, until the crust is nicely browned. *
- Let cool completely, overnight in the fridge.
- Top however you would like and enjoy!
Notes
*The pie filling will jiggle slightly in the middle, but it will set as it cools.