So, a few days ago, I tried making my first ever pumpkin pie. Yes. And I wanted it to be from scratch, kind of. Allow me to explain.
I was at home and knew that Nick would be getting home late and tired, so I wanted to surprise him with something nice. I remembered that pumpkin pie is one of his favourites, and thought to myself, “Well, I know I have a premade pie crust in the freezer, and a can of pumpkin. Somehow with those and a few other things I’ve got laying around, I should be able to throw together a pie.” Also, this was the day of American Thanksgiving so pumpkin was understandably at top of mind.
With that I took to the internet in search of recipes that I had everything for, since I had no evaporated milk or sweetened condensed milk. So I found a recipe for a Paleo Pumpkin Pie using coconut milk, and made a few tweaks based on what I had available. Here we go, Delia’s first ever pumpkin pie!
- 1 ½ cups canned pure pumpkin
- 3 eggs
- ½ cup coconut milk
- ½ cup sugar, plus a bit more if needed, to taste
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon sea salt
- 1 frozen 9-inch pie shell, unbaked.
- Preheat oven at 350.
- Using a hand mixer, mix well the pumpkin and eggs.
- Mix in the coconut milk, sugar, pumpkin pie spice, cinnamon, and salt.
- Pour filling into the crust.
- Bake at 350 for 45 minutes.
- Allow to cool completely, and refrigerate for at least 2 hours before serving.
There you have it! A pumpkin pie that is a little bit traditional, a little bit paleo, a little bit fast, and a whole lot of tasty! I only say the last one because it was husband-approved, and by a husband that is quite the pie connaisseur from what I gather.
Do you have a favourite pumpkin pie recipe? Ever tried making it with coconut milk?